Facebook

0
Pinterest

0
Save

0
Print

0

White Chicken Chili

0 Ratings

0 Comments

Prep 30 min
Total 30 min
Ingredients 12
Servings 9

Ingredients

tablespoon vegetable oil

large onion, chopped (1 cup)

cloves garlic, finely chopped

lb boneless skinless chicken breasts, cut into bite-size pieces

5 1/4

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

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

Hide Images

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

% 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;