White Bean and Chicken Chili: The Best White Bean and Chicken Chili Recipe from Cook'n

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	White Bean and Chicken Chili

Serves: 4

Print this Recipe

Keep cans of chunk chicken on the shelf to use when you don’t have time to cook chicken. Or just add another can of beans in place of the chicken and enjoy a vegetarian chili.

   2 cups chopped cooked chicken breast
   1 1/2 cups chicken broth
   1 (15-ounce) can cannellini or great northern beans, rinsed and drained
   1 (9-ounce) can frozen shoepeg white corn
   1 (7-ounce) can salsa verde or 3/4 cup green taco sauce
   1/4 cup chopped fresh cilantro
   Sour cream, if desired
   Salsa, if desired

Mix chicken, broth, beans, corn and salsa verde in 3-quart saucepan. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Stir in cilantro. Top each serving with sour cream and salsa.
1 Serving: Calories 310 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 55mg; Sodium 860mg; Carbohydrate 39g (Dietary Fiber 6g); Protein 35g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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