Serves: 9
Total Calories: 1,419
1. Heat oil in large saucepan or Dutch oven over medium-high heat until hot. Add onions, garlic and chicken cook and stir until chicken is no longer pink.
2. Stir in all remaining ingredients except cheese and cilantro. Bring to a boil. Reduce heat to low simmer 10 to 15 minutes to blend flavors, stirring occasionally.
3. To serve, ladle chili into soup bowls. Top each serving with cheese and cilantro.
Nutrition Information Per Serving: Serving Size: 1 Cup * Calories: 250 * Calories from Fat: 90 * % Daily Value: Total Fat: 10 g 15% * Saturated Fat: 4 g 20% * Cholesterol: 45 mg 15% * Sodium: 670 mg 28% * Total Carbohydrate: 17 g 6% * Dietary Fiber: 4 g 16% * Sugars: 3 g * Protein: 23 g * Vitamin A: 8% * Vitamin C: 60% * Calcium: 20% * Iron: 10% * Dietary Exchanges: 1 Starch, 3 Very Lean Meat, 1 1/2 Fat or 1 Carbohydrate, 3 Very Lean Meat, 1 1/2 Fat
This White Chicken Chili recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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