2 cans (19 fl oz./540 mL each) white beans, rinsed
1 can (10 fl oz./298 mL) 25%-less-sodium chicken broth
1 can (127 mL) green chilies, undrained
1 tsp. ground cumin
1-1/2 cups Cracker Barrel Shredded Tex Mex Cheese
2 Tbsp. chopped fresh cilantro
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How do I make it ?
Heat dressing in large saucepan on medium-high heat. Add chicken and onions; cook 7 min. or until chicken is done, stirring occasionally.
Stir in next 4 ingredients. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
Serve topped with cheese and cilantro.
Kraft Kitchen Tips!
For spicier chili, add 1/2 tsp. cayenne pepper to cooked chicken mixture with the beans, broth, chilies and cumin.
Have some leftover turkey? Substitute 3 cups chopped cooked turkey for the cooked fresh chicken.
For a Thicker Consistency
Mash some of the beans with a fork during the simmer time.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 4.5 g
Cholesterol 75 mg
Sodium 650 mg
Carbohydrate 26 g
Fibre 10 g
Sugars 2 g
Protein 32 g
Makes 6 servings, 1 cup (250 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.