2 cups dry navy beans
1 Tablespoon extra virgin olive oil
1 cup chopped onion
2 cloves garlic, minced
6 cups no-salt-added chicken broth
2 cups chopped cooked chicken breast
1 teaspoon ground cumin
3⁄4 teaspoon dried oregano
1⁄4 teaspoon salt
1⁄8 teaspoon cayenne pepper
1 (4.5oz) can chopped green chilies, undrained
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
1 medium avocado, cut into slices (optional)
Sort and wash beans; place in a Dutch oven or large pot. Cover with water to a depth of 2 inches above beans. Cover and bring to a boil; boil 2 minutes. Remove from heat; let stand 1 hour.
About 5 minutes before beans are finished soaking, heat oil in a medium-size skillet to medium heat. Add onions and sauté for 3 to 4 minutes or until browned. Make room in the center of the skillet and add garlic; sauté for approximately 30 seconds or until browned.
When beans are finished soaking, drain, and return them to the Dutch oven. Add broth and onion mixture; bring to a boil. Cover, reduce heat to medium-low and simmer for 2 hours.
Add chicken and next 5 ingredients; cover and cook 30 minutes. Ladle soup into individual bowls; sprinkle evenly with cheese and avocado slices (optional). Makes 8 (1-1⁄2 cup) servings.
*Nutrition information is for chili without the avocado.
**Nutrition information with avocado slices:
366 calories, 10 g fat (7.5 g saturated fat), 292 mg sodium, 39 g carbohydrate, 8.5g fiber, 28.5 g protein