Chicken Chili Blanco
This white chicken chili is chock full of beans, vegetables, and flavor.
Serve it with a healthy salad of mixed greens.
6 ounces skinless, boneless chicken breasts or thighs
Nonstick cooking spray
1 large onion, finely chopped (1 cup)
2 cloves garlic, minced
1 cup reduced-sodium chicken broth
2 cups sliced fresh mushrooms
1 (15 1/2 ounce) can reduced-sodium kidney beans, rinsed and drained
1 (8 1/2 ounce) can cream-style corn
1/2 cup chopped red or green sweet pepper
1/2 cup dry white wine
1 (4 ounce) can diced green chilies, drained
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
1/4 cup snipped fresh parsley
Rinse the chicken; pat dry with paper towels. Cut the chicken into 1-inch
pieces. Spray a large saucepan with nonstick cooking spray. Preheat
saucepan over medium heat. Add chicken, onion, and garlic. Cook
about 2 minutes or till chicken is no longer pink. Stir in chicken broth,
mushrooms, kidney beans, corn, chopped pepper, wine, chilies, cumin,
oregano, and salt. Bring to boiling. Reduce heat; cover and
simmer for 10 minutes. Stir in parsley.
POINTS: 5 (4.5)
PER SERVING: 240 Calories/3 g Fat/0 g Saturated Fat
7 g Dietary Fiber/39 g Carbohydrate/628 mg Sodium
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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