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Savory White Chicken Chili

 69 Ratings
32 Comments
  • Prep Time 35 min
  • Total Time 35 min
  • Servings 4
  • Save
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Cozy up to a bowl of creamy white chili. Fat-free Greek yogurt is the special stir-in and topper.

Ingredients

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) Greek Fat Free plain yogurt

Directions

  • 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.

Expert Tips

If you like chili with a little more kick, stir in an additional 1/4 teaspoon of ground red pepper (cayenne).

Pair with breadsticks or cornbread and a tossed green salad.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
Calories from Fat
110
% Daily Value
Total Fat
12g
19%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
1220mg
51%
Potassium
1380mg
39%
Total Carbohydrate
50g
17%
Dietary Fiber
11g
46%
Sugars
7g
Protein
47g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
40%
40%
Calcium
25%
25%
Iron
45%
45%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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