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White Chicken Chili

  • Prep 30 min
  • Total 30 min
  • Ingredients 12
  • Servings 9

Ingredients

1
tablespoon vegetable oil
1
large onion, chopped (1 cup)
2
cloves garlic, finely chopped
1
lb boneless skinless chicken breasts, cut into bite-size pieces
5 1/4
cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
2
cans (15 oz each) Progresso™ cannellini beans, drained
2
cans (4.5 oz each) Old El Paso™ chopped green chiles, drained
1
teaspoon dried oregano leaves
1/2
teaspoon ground cumin
Dash ground red pepper (cayenne), if desired
1 1/2
cups shredded Monterey Jack cheese (6 oz)
Chopped fresh cilantro, if desired
2009 © and ®/™ of General Mills Progresso is a registered trademark of Pet Incorporated

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
Calories from Fat
90
% Daily Value
Total Fat
10g
16%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
1410mg
59%
Potassium
750mg
21%
Total Carbohydrate
24g
8%
Dietary Fiber
6g
24%
Sugars
2g
Protein
27g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
25%
25%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

You can use rotisserie chicken, shredded (no skin) instead of the chicken breasts.

Give your budget a break! Boneless, skinless chicken thighs are cheaper than chicken breasts and readily available in most supermarkets.

Directions

  • 1 In 4-quart Dutch oven, heat oil over medium-high heat. Add onion, garlic and chicken; cook and stir until chicken is no longer pink.
  • 2 Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally.
  • 3 To serve, spoon chili into soup bowls. Top each serving with cheese and cilantro.

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