Savory White Chicken Chili

Cozy up to a bowl of creamy white chili. Fat-free Greek yogurt is the special stir-in and topper. Serve with breadsticks or cornbread and a tossed green salad.


4 servings


2 tablespoons olive or canola oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 1/2 cups Progresso® chicken broth
1 medium red bell pepper, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon granulated (white) sugar
1/4 teaspoon ground red pepper (cayenne)
2 (15 ounce) cans Progresso® cannellini beans, drained
1 (4.5 ounce) can Old El Paso® chopped green chiles
1/4 cup chopped fresh cilantro
1 (6 ounce) container Yoplait® Greek Fat Free plain yogurt


In 4-quart saucepan or Dutch oven, heat oil over medium heat. Cook chicken, onion and garlic 5 to 7 minutes, stirring occasionally, until chicken is no longer pink.

Stir in remaining ingredients, except cilantro and yogurt. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally.

Remove from heat; stir in cilantro and yogurt. Serve with additional yogurt and chopped cilantro, if desired.

Estimated Time

Preparation/Total Time: 35 minutes

Additional Information

If you like chili with a little more kick, stir in an additional 1/4 teaspoon of ground red pepper (cayenne).

Nutritional Information

1 Serving (1 Serving): Calories 500 (Calories from Fat 110), Total Fat 12 g (Saturated Fat 2 1/2 g, Trans Fat 0 g), Cholesterol 75 mg; Sodium 1220 mg; Total Carbohydrate 50 g (Dietary Fiber 11 g, Sugars 7 g), Protein 47 g; Exchanges: 2 1/2 Starch; 1/2 Other Carbohydrate; 1 1/2 Vegetable; 5 Very Lean Meat; 1 1/2 Fat; Carbohydrate Choices: 3

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