Red Chicken Chili

I love chicken chili and this one is a little different. Adapted from Cooking Light. Serving size: 1 cup chili, 1 T. cheese, and 1 T. sour cream. 280 calories, 9.2 g fat, 26.6 g carb, 5.4 g fiber, 54 mg cholesterol

• Ready In: 1 hr 30 mins
• Serves: 8

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 1/2ounce) 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.