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How to Make Flan
Peruvian Arroz con Pollo
White Chicken Chili
white chicken chili
tablespoon vegetable oil
large onion, chopped (1 cup)
cloves garlic, finely chopped
lb boneless skinless chicken breasts, cut into bite-size pieces
cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
cans (15 oz each) Progresso™ cannellini beans, drained
cans (4.5 oz each) Old El Paso™ chopped green chiles, drained
teaspoon dried oregano leaves
teaspoon ground cumin
Dash ground red pepper (cayenne), if desired
cups shredded Monterey Jack cheese (6 oz)
Chopped fresh cilantro, if desired
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.
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.
To serve, spoon chili into soup bowls. Top each serving with cheese and cilantro.
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.
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
2009 © and ®/™ of General Mills
Progresso is a registered trademark of Pet Incorporated
© 2018 ®/TM General Mills All Rights Reserved
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