Ingredients
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1 lb.boneless skinless chicken breasts, cut into bite-size piecessee savings
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1small onion, choppedsee savings
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1 tsp.ground cuminsee savings
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1 tsp.chili powdersee savings
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2 cans (15 oz. each)white beans, drainedsee savings
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1 can (14-1/2 oz.)fat-free reduced-sodium chicken brothsee savings
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1 can (4 oz.)green chiles, undrainedsee savings
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1/2 lb. (8 oz.)VELVEETA®, cut into 1/2-inch cubessee savings
Directions
1.
COOK chicken and onions in large saucepan sprayed with cooking spray 7 min. or until chicken is done, stirring occasionally. Stir in seasonings; cook and stir 1 min.
2.
ADD beans, broth and chiles; stir. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
3.
STIR in VELVEETA; cook until melted, stirring frequently.
kraft kitchens tips
CREATIVE LEFTOVERS: Have some leftover turkey? Substitute 3 cups chopped cooked turkey for the cooked fresh chicken.
VARIATION: For a thicker consistency, mash some of the beans with a fork before adding to chili.
SPECIAL EXTRA: For spicier chili, add 1/2 tsp. ground red pepper (cayenne) along with the cumin and chili powder.
Nutrition information
Per serving: Calories 350, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 75 mg, Sodium 990 mg, Carbohydrate 31 g, Fiber 7 g, Sugars 4 g, Protein 34 g, Daily Values: Vitamin A 15%, Vitamin C 25%, Calcium 40%, Iron 25%.
Percent Daily Values are based on a 2,000 calorie diet
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