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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

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.

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 290

Calories from Fat: 90

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;