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Chili Blanco

Warm up with a delicious white chili recipe from the Betty Crocker team chili cook off.

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Prep Time 55 min
Total Time 55 min
Servings 5

Ingredients

1: tablespoon olive or vegetable oil

2: medium onions, coarsely chopped (1 cup)

4: cloves garlic, finely chopped

3: teaspoons ground cumin

1/2: to 1 teaspoon salt

1/8: teaspoon ground red pepper (cayenne)

2: lb boneless skinless chicken thighs or breasts, cut into 1/2-inch pieces

1: can (15 to 16 oz) great northern beans, drained, rinsed

1: can (15 oz) Progresso® cannellini beans, drained, rinsed

2: cans (4.5 oz each) Old El Paso® chopped green chiles

2: cups Progresso® chicken broth (from 32-oz carton)

1: cup shredded Monterey Jack cheese (4 oz)

2: tablespoons chopped fresh cilantro

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Directions

1 In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring frequently, until onions are softened.
2 Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
3 Stir in beans, chiles and broth. Heat to boiling; reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Add cheese; stir until melted. Stir in cilantro.

EXPERT TIPS

Expert Tips

Cannellini beans are also known as white kidney beans. You’ll want to buy canned beans for this recipe, but they are also available dried.

To keep leftover cilantro fresh up to 2 weeks, place stems in a tall glass and add 1 or 2 inches of water. Cover with a plastic bag and keep in the refrigerator, changing the water every few days.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 600
Calories from Fat: 230),

% Daily Value

Total Fat: 25g; 25%
(Saturated Fat 9g, 9% Trans Fat 0g 0% ),
Cholesterol: 130mg; 130%;
Sodium: 1030mg; 1030%;
Total Carbohydrate: 37g; 37%
(Dietary Fiber 8g 8% Sugars 4g 4% ),
Protein: 57g; 57%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 15%;
Calcium: 30%;
Iron: 45%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 7 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 10/19/2011 1:52:07 PM REPORT ABUSE cookykamp said:

Rating:

Oh my gosh! This is so easy and soooo good! I did add more broth than it called for, as the beans tend to soak a lot of it up. I added the cheese on top as a garnish rather than stir it into the soup. Excellent! The leftovers were even better the next day!

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