30-Minute Chili Blanco

30-Minute Chili Blanco

Dinner ready in 30 minutes! Enjoy this delicious chili blanco featuring with vegetables – a delicious meal!

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

1
cup chopped onions (2 medium)
2
cloves garlic, finely chopped
2
cans (15.5 oz each) great northern beans, drained, rinsed
1
can (11 oz) vacuum-packed white shoepeg corn, undrained
1
can (4.5 oz) chopped green chiles, undrained
1
extra-large vegetarian vegetable bouillon cube
2
teaspoons ground cumin
1/4
teaspoon salt
1/4
teaspoon pepper
2 1/2
cups water
1/4
cup chopped cilantro
1/2
cup shredded Monterey Jack cheese (2 oz), if desired
1/2
cup broken tortilla chips, if desired
  1. Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add onions and garlic; cook and stir 1 minute.
  2. Stir in beans, corn, green chiles, bouillon cube, cumin, salt, pepper and water. Heat to boiling. Reduce heat to low; cover and simmer about 15 minutes to blend flavors, stirring occasionally.
  3. Remove from heat. Stir in cilantro. To serve, place 2 tablespoons cheese in each individual soup bowl. Spoon chili over cheese. Top with tortilla chips if desired.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you crave a hot bite, use Monterey Jack cheese with jalapeño peppers! For fun, top with crushed colored tortilla chips.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 370
    • (Calories from Fat 15),
  • Total Fat 2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 970mg;
  • Total Carbohydrate 67g
    • (Dietary Fiber 15g,
    • Sugars 6g),
  • Protein 21g;
Percent Daily Value*:
    Exchanges:
    • 4 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 1 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 4 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.