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Easy White Chicken Chili

Prep 35 min
Total 35 min
Servings 6

Fast, flavorful and filled with fiber! Traditional chili takes a twist with ground chicken, white beans and green chilies. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Ingredients

lb ground chicken

medium onion, chopped (1/2 cup)

teaspoons finely chopped garlic

cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)

1 1/2

teaspoons dried oregano leaves

teaspoon ground cumin

1/8

to 1/4 teaspoon ground red pepper (cayenne)

medium zucchini, chopped (about 3 cups)

cans (15 oz each) Progresso™ cannellini beans or 2 cans (15 to 16 oz each) great northern beans, drained, rinsed

can (4.5 oz) chopped green chiles

1/2

cup shredded reduced-fat Monterey Jack cheese

Steps

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1

In 4- or 5-quart saucepan or Dutch oven, cook ground chicken, onion and garlic over medium heat 5 to 7 minutes, stirring constantly, until chicken is no longer pink.
2

Stir in all remaining ingredients, except cheese. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until zucchini is tender.
3

Remove from heat; stir in cheese until melted.

Expert Tips

Chicken contains vitamin B6, also called pyridoxine. Vitamin B6 is important for digesting proteins, plus it helps to keep hair and nerves healthy.
Top this light and hearty chili with a dollop of light sour cream and chopped fresh cilantro.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 330
Calories from Fat: 50

% Daily Value

Total Fat: 5g; 8%
Saturated Fat 2g 11% Trans Fat 0g
Cholesterol: 55mg; 18%
Sodium: 730mg; 30%
Potassium: 1180mg; 34%
Total Carbohydrate: 37g; 12%
Dietary Fiber 9g 38% Sugars 3g
Protein: 34g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 15%; 15%
Calcium: 20%; 20%
Iron: 35%; 35%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;