Chicken Chili Blanco
This white chicken chili is chock full of beans, vegetables, and flavor.
Serve it with a healthy salad of mixed greens.
Makes 4 Servings
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.
PER SERVING: 240 Calories, 18 g Protein, 3 g Fat, 0 g Saturated Fat,
39 g Carbohydrate, 628 mg Sodium, 22 mg Cholesterol, 7 g Dietary Fiber