Weekly Healthy Recipe: White Chicken Chili

Fall is here in full force, the leaves have turned color, and are falling in droves. The winds and rain (and snow, in some places I hear) have begun. It is my favorite time of year for eating soups. Chili especially.  Here is a delicious and healthy recipe I love to make on cold, breezy, fall nights.  Its comfort food at its best.

White Chicken Chili*

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

Recipe Tip

Super Chicken

Chicken contains vitamin B6, also called pyridoxine. Vitamin B6 is important for digesting proteins, plus it helps to keep hair and nerves healthy.

Special Touch

Top this light and hearty chili with a dollop of light sour cream and chopped fresh cilantro.

Prep Time:35 min 

Start to Finish:35 min 

makes:6 servings (1 1/3 cups each)

Ingredients:

1 lb ground chicken

1 medium onion, chopped (1/2 cup)

2 teaspoons finely chopped garlic

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

1 1/2 teaspoons dried oregano leaves

1 teaspoon ground cumin

1/8 to 1/4 teaspoon ground red pepper (cayenne)

2 medium zucchini, chopped (about 3 cups)

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

1 can (4.5 oz) chopped green chiles

1/2 cup shredded reduced-fat Monterey Jack cheese

Directions:

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.

High Altitude (3500-6500 ft): In step 1, cook chicken 6 to 8 minutes. In step 2, cover and simmer 12 minutes.

Nutritional Information

 1 Serving: Calories 330 (Calories from Fat 50); Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 55mg; Sodium 730mg; Total Carbohydrate 37g (Dietary Fiber 9g, Sugars 3g); Protein 34g % Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 20%; Iron 35% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 2 1/2 MyPyramid Servings: 5 oz-equivalents Meat & Beans, 1 1/2 c Vegetables

*% Daily Values are based on a 2,000 calorie diet.

* Recipe and information from: www.eatbetteramerica.com