White Chicken Chili Recipe
1 lb. ground chicken
1 medium onion, chopped (½ cup)
2 tsp. finely chopped garlic
3 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
1 ½ tsp. dried oregano leaves
1 tsp. ground cumin
1/8 to ¼ tsp. ground red pepper (cayenne)
2 medium zucchini, chopped (about 3 cups)
2 15-oz cans Progresso® cannellini beans or 2 15-oz or 16-oz cans great northern beans drained, rinsed
1 4.5-oz can chopped green chiles
½ cup shredded reduced-fat Monterey cheese
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.
Stir in all remaining ingredients, except cheese. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until zucchini is tender.
Remove from heat; stir in cheese until melted. Makes 6 servings
Calories 330 / Fat 5g
For more information contact:
Geissler Baker, M.Ed.
Extension Agent, Family & Consumer Sciences
3309 Burlington Rd., Greensboro, NC 27405
Phone: 336-375-5876 / Fax: 336-375-2295
Email: geissler_baker@ncsu.edu
Geissler Baker