Categories: Chicken, Chili, Cooking Light, Main Dish

Ingredients

• 2 teaspoons olive oil
• 3 cups chopped onions
• 1/4 cup chili powder
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon salt
• 3 garlic cloves , minced
• 3 cups chicken stock
• 1 (16 ounce) can kidney beans , drained
• 1 (14 1/2 ounce) can whole tomatoes , undrained and chopped
• 3 cups diced cooked chicken
• 1/2 cup shredded extra-sharp low-fat cheddar cheese
• 1/2 cup low-fat sour cream

Directions

1. Add the oil to a large pot; heat oil over medium-high heat.

2. Add in onion; stir/saute 5 minutes.

3. Add chili powder and the next 4 incredients; stir/saute for 30 seconds.

4. Add in the chicken stock, beans, and tomatoes; bring to a boil.

5. Lower heat to medium-low; simmer for 30 minutes.

6. Add in the chicken; stir to mix; simmer for 15 minutes.

7. Ladle chili into individual soup bowls; top with cheese and sour cream.

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