We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Pinterest
    0
  • Print
    394

White Chili with Chicken

 5 Ratings
1 Comments
  • Prep Time 15 min
  • Total Time 1 hr 25 min
  • Servings 8
  • Save
    0
  • Pinterest
    0
  • Print
    394

Mix up a pot of this warming chili on the first cold day of fall. It comes together in a few simple steps, then gently simmers on the stovetop as the flavors meld.

Jessica Walker Recipe by Jessica Walker
February 24, 2011

Ingredients

4
cans (16 oz) navy beans
7
cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
1
large onion, chopped
2
cloves garlic, finely chopped
2
teaspoons ground oregano
2
teaspoons ground cumin
2
cans (4 oz) Old El Paso™ green chiles
5
cups cooked chicken

Directions

  • 1 In large soup pot, heat all ingredients to boiling over medium-high heat, stirring occasionally. Reduce heat to medium-low. Cover; simmer for about an hour.

Expert Tips

Flavors will be enhanced if made the day before…perfect make ahead dish! And it freezes well.

If it is too thin, mash some of the beans for a thicker consistency.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230.9
% Daily Value
Total Fat
6.2g
10%
Saturated Fat
1.7g
8%
Cholesterol
65.6mg
22%
Sodium
765.6mg
32%
Total Carbohydrate
15.4g
5%
Dietary Fiber
3.4g
14%
Sugars
1.9g
Protein
27.0g
% Daily Value*:
Vitamin C
10.50%
10%
Calcium
5.20%
5%
Iron
14.40%
14%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Rate and Comment

© 2015 ®/TM General Mills All Rights Reserved

close