Monday, December 5, 2011

Ryan’s Eat Better America White Chicken Chili

prep time:35 min
start to finish:35 min
6 servings (1 1/3 cups each)

1lb 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 1/2teaspoons dried oregano leaves
1 teaspoon ground cumin
1/8to 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
1can (4.5 oz) chopped green chiles
1/2cup shredded reduced-fat Monterey Jack cheese

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 Percent Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 20%; Iron 35% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 1/2Very Lean Meat; 1/2 Fat Carbohydrate Choices: 2 1/2 
*Percent Daily Values are based on a 2,000 calorie diet

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