This recipe is very versatile and is a great one for using up leftover chicken or turkey. It’s also a pretty lean and nutritious meal that could easily be frozen so that you can have it ready to heat up on a busy winter evening!

I apologize for the lack of photographic aids for this recipe – we ate this up too quickly for me to snap some shots! My dad is absolutely in love with this stuff. I will be sure to take pics the next time it shows up in my rotation of dinners!

Southwestern White Chili

2 tablespoons unsalted butter
1/2 medium onion, diced
2 cloves garlic, minced
2 tablespoons flour
2 14-ounce cans low sodium chicken or turkey broth
2 cups shredded cooked turkey or chicken
2 15-ounce cans of your favorite white beans, drained and rinsed (cannelloni, navy, great northern)
1 7-ounce can diced green chilies, drained
2 tablespoons ground cumin
2 teaspoons fajita seasoning
Salt and pepper to taste
Fresh cilantro, chopped
Low-fat sour cream

In a large heavy saucepan over medium heat, melt the butter and add the diced onion and minced garlic. Sauté until fragrant, about 2 minutes. Sprinkle the flour over the onion, and stir, allowing the flour to form a paste and cook for about 3 minutes. Gradually add the chicken broth, stirring constantly so that the mixture is smooth. Allow the mixture to come to a boil and thicken – it should take about 5 minutes.

Add the turkey or chicken, the beans, and the green chilies, stirring them into the broth. Season with cumin, fajita seasoning, and salt and pepper. Make sure to check the seasoning yourself so that you can adjust it to your taste! Cover and allow to simmer for at least 20 minutes.

Serve hot, garnished with fresh cilantro and a dollop of sour cream. Cornbread is a great side to go with this dish. Enjoy!

I was inspired to make chicken tortilla soup one cold and rainy night this week. I had most of the ingredients on hand to make the base for a soup, and just added some of hubby’s and my favorite “Mexican” ingredients. It turned out wonderfully.

Chicken Tortilla Soup

2 tablespoons unsalted butter
1/4 cup diced celery
1/4 cup diced carrot
1/4 cup diced sweet onion
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 (10-ounce) can Mexicorn (corn and bell peppers), drained and rinsed
1 (14-ounce) can black beans, drained and rinsed
1 (-ounce) can green chiles, drained
1 tablespoon minced garlic (or 1 teaspoon garlic powder)<
2 chicken breasts, cooked and shredded or sliced
2 teaspoons fajita seasoning blend
2 tablespoons ground cumin
Salt and pepper to taste
Garnishes, see below

In a large pot, melt butter over medium heat. Add celery, carrot, and onion. Season with salt and pepper. Cook over medium heat until veggies begin to soften, about 5 minutes. Sprinkle flour over the vegetables, and stir. Flour will form a paste; allow paste to cook for at least 2 minutes. Gradually add chicken broth, whisking. Heat the mixture until it begins to simmer and thicken, approximately 7-8 minutes.

Garnish Ideas:
Shredded cheese
Jalapenos
Chopped fresh cilantro
Fat free sour cream
Salsa
Sliced avocado
Corn tortilla chips
Your favorite cornbread