White Chicken Chili

By sheilaolim

Nutritional Information

1 Serving: Calories 330 (Calories from Fat 50); Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 55mg; Sodium 730mg; Total Carbohydrate 37g (Dietary Fiber 9g, Sugars 3g); Protein 34g

Ingredients

• 1 lb ground chicken
• 1 medium onion, chopped (1/2 cup)
• 2 teaspoons finely chopped garlic
• 3 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
• 1 1/2 teaspoons dried oregano leaves
• 1 teaspoon ground cumin
• 1/8 to 1/4 teaspoon ground red pepper (cayenne)
• 2 medium zucchini, chopped (about 3 cups)
• 2 cans (15 oz each) Progresso® cannellini beans or 2 cans (15 to 16 oz each) great northern beans, drained, rinsed
• 1 can (4.5 oz) chopped green chiles
• 1/2 cup shredded reduced-fat Monterey Jack cheese

Details

Servings 6

Preparation

Step 1

1. In 4- or 5-quart saucepan or Dutch oven, cook ground chicken, onion and garlic over medium heat 5 to 7 minutes, stirring constantly, until chicken is no longer pink.
2. Stir in all remaining ingredients, except cheese. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until zucchini is tender.
3. Remove from heat; stir in cheese until melted.
High Altitude (3500-6500 ft): In step 1, cook chicken 6 to 8 minutes. In step 2, cover and simmer 12 minutes.