White Chicken Chili
I wanted to find a great, healthy recipe for a winter day. I found this in the Campbell’s Kitchen, and it’s one of the yummiest chili’s I have ever made.
- Preparing Time: 10 minutes
- Total Time: 25 minutes
- Served Person: 5
chicken
chili
comfort
swanson
beans
winter
american
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
- 1 vegetable cooking spray
- 1 large onion diced (about 1 cup)
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- swansonâ® premium white chunk chicke drained (12.5 ounces)
- 1 can small white beans (about 15 ounces)
- 1 medium red pepper diced (about 1 cup)
- 1 cup swansonâ® chicken broth (regular natural goodnessâ„¢ or certified organic)
- 1 can green chiles (about 4 ounces), chopped
- 1 cup cheddar cheese shredded
- Carbohydrate 59.7969840006821 g
- Cholesterol 23.73 mg
- Fat 9.62201600020916 g
- Fiber 22.6167596775508 g
- Protein 24.863812000153 g
- Saturated Fat 5.12599940003685 g
- Serving Size 1 1 Serving (230g)
- Sodium 349.121200012605 mg
- Sugar 37.1802243231313 g
- Trans Fat 0.815907400034633 g
- Calories 414 calories
Spray a 2-quart saucepan with cooking spray and heat over medium heat for 1 minute. Add the onion and cook for 3 minutes or until it's tender. Stir the cumin and chili powder in the saucepan. Stir the chicken, beans, pepper, broth and chiles in the saucepan. Heat to a boil. Reduce the heat to low and cook for 5 minutes. Sprinkle with the cheese and serve immediately. *Or 3 cans (4.5 ounces each)
