Savory White Chicken Chili

 

2

tablespoons olive or canola oil

1

lb boneless, skinless chicken breasts, cut into 1-inch pieces

1

medium onion, chopped (1/2 cup)

2

cloves garlic, minced

1 1/2

cups Progresso® chicken broth

1

medium red bell pepper, chopped

1

tablespoon chili powder

1

teaspoon ground cumin

1

teaspoon salt

1/2

teaspoon sugar

1/4

teaspoon ground red pepper (cayenne)

2

cans (15 oz each) Progresso® cannellini beans, drained

1

can (4.5 oz) Old El Paso® chopped green chiles

1/4

cup chopped fresh cilantro

1

container (6 oz) Yoplait® Greek Fat Free plain yogurt

• 1 In 4-quart saucepan or Dutch oven, heat oil over medium heat. Cook chicken, onion and garlic 5 to 7 minutes, stirring occasionally, until chicken is no longer pink.
• 2 Stir in remaining ingredients, except cilantro and yogurt. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally.
• 3 Remove from heat; stir in cilantro and yogurt. Serve with additional yogurt and chopped cilantro, if desired.