Chili Blanco

Try a two-bean white chicken chili recipe from the Pillsbury Test Kitchens Chili Cook-Off.

(1)
(1)
Save and Share
  • prep time 55 min
  • total time 55 min
  • ingredients 13
  • servings 5
 

Ingredients

1
tablespoon olive or vegetable oil
2
medium onions, coarsely chopped (1 cup)
4
cloves garlic, finely chopped
3
teaspoons ground cumin
1/2
to 1 teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
2
lb boneless skinless chicken thighs or breasts, cut into 1/2-inch pieces
1
can (15 to 16 oz) great northern beans, drained, rinsed
1
can (15 oz) Progresso™ cannellini beans, drained, rinsed
2
cans (4.5 oz each) Old El Paso™ chopped green chiles
2
cups Progresso™ chicken broth (from 32-oz carton)
1
cup shredded Monterey Jack cheese (4 oz)
2
tablespoons chopped fresh cilantro

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring frequently, until onions are softened.
  • 2 Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
  • 3 Stir in beans, chiles and broth. Heat to boiling; reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Add cheese; stir until melted. Stir in cilantro.
  • 1 In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring frequently, until onions are softened.
  • 2 Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
  • 3 Stir in beans, chiles and broth. Heat to boiling; reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Add cheese; stir until melted. Stir in cilantro.

EXPERT TIPS

toggle

Expert Tips

Cannellini beans are also known as white kidney beans. You’ll want to buy canned beans for this recipe, but they are also available dried.

To keep leftover cilantro fresh up to 2 weeks, place stems in a tall glass and add 1 or 2 inches of water. Cover with a plastic bag and keep in the refrigerator, changing the water every few days.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
600
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
130mg
130%;
Sodium
1030mg
1030%;
Total Carbohydrate
37g
37%
(Dietary Fiber
8g
8%
  Sugars
4g
4%
),
Protein
57g
57%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
15%;
Calcium
30%;
Iron
45%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 7 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.