Chicken Chili

  • Prep Time 10 min
  • Total Time 30 min
  • Servings 4

Ingredients

Ingredients

1
tablespoon olive oil
1/2
cup chopped onion
2
cloves garlic, finely chopped
1
package (1 lb) boneless skinless chicken breast halves, cut into 1/2-inch pieces
1
can (18.5 oz) Progresso™ chicken corn chowder
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
teaspoon dried oregano leaves
1
teaspoon ground cumin
1/4
teaspoon red pepper flakes, if desired
1/2
cup shredded Monterey Jack cheese (2 oz)
Chopped fresh cilantro, if desired

Directions

Directions

  • 1 In 4-quart saucepan, heat oil over medium-high heat. Cook and stir onion, garlic and chicken in oil 3 to 5 minutes or until chicken is no longer pink in center.
  • 2 Stir in chowder, beans, chiles, oregano, cumin and pepper flakes. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes, stirring occasionally.
  • 3 Top each serving with 2 tablespoons cheese and the cilantro.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
419.9
% Daily Value
Total Fat
15.3g
24%
Saturated Fat
4.9g
24%
Cholesterol
100.5mg
34%
Sodium
1040.0mg
43%
Total Carbohydrate
30.3g
10%
Dietary Fiber
5.1g
20%
Sugars
4.4g
Protein
37.4g
% Daily Value*:
Vitamin C
18.70%
19%
Calcium
15.90%
16%
Iron
13.40%
13%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.