Mom's Chicken Chili with Pesto

This is my number one favorite thing ever ever ever. I say that about lots of food, but this one really is so so yummy and my mommy makes it the best. Luckily I came home this weekend and we made it, otherwise it would have been a very empty National Soup Month without it.

*Notes: We double the recipe. Makes enough for another meal later in the week.


Mom's Chicken Chili with Pesto 
2 teaspoons canola oil
3/4 cup finely chopped onion
3/4 pound skinless, boneless chicken breast, cut into bite size pieces
1 1/2 cups finely chopped carrot
3/4 cup finely chopped red bell pepper
3/4 cup thinly sliced celery
1/4 cup canned chopped green chiles
3/4 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp salt
1/8 teaspoon black pepper
1 (16 ounce) can cannellini beans, rinsed and drained
1 (14 1/2 ounce) can fat-free less-sodium chicken broth
3 Tablespoons pesto


1. Heat oil in a Dutch oven over medium-high heat. Add onion and chicken. Saute 5 minutes. Add carrot, bell pepper, and celery; saute 4 minutes. Add chiles and the next 6 ingredients (chiles through broth); bring to a boil.


2. Cover, reduce heat, and simmer 25 minutes. Stir in pesto. Yield: 4 servings


Per serving, approximately: 327 Calories, 8.5 g Fat, 30.3 g Protein