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.
All point values in black bold are the new PointsPlus values,
while all point values in red bold are the old Point values .
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