Enjoy a chili without tomatoes that's a cousin to classic chili. Chicken and white beans make it "white chili," while cumin, pepper sauce and cilantro give it the zip. Prep Time: 15 min
Total Time: 4 hours 35 min
Makes: 8 servings

6	skinless chicken thighs (1 1/2 lb)
1	large onion, chopped (1 cup)
2	cloves garlic, finely chopped
1 3/4	cups Progresso® chicken broth (from 32-oz carton)
1	teaspoon ground cumin
1	teaspoon dried oregano leaves
1/2	teaspoon salt
1/4	teaspoon red pepper sauce
2	cans (15 to 16 oz each) great northern beans, drained, rinsed
1	can (11 oz) Green Giant® Niblets® white shoepeg corn, drained
3	tablespoons lime juice
2	tablespoons chopped fresh cilantro

 

1.	Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken.
2.	Cover; cook on Low heat setting 4 to 5 hours.
3.	Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot.

 

Substitution

If you can't find white shoepeg corn, you can use regular Green Giant® Niblets® whole kernel corn.

Special Touch

If you like chili with a little kick, increase the red pepper sauce to 1/2 teaspoon.

Nutrition Information:

1 Serving: Calories 270 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 470mg; Total Carbohydrate 33g (Dietary Fiber 7g, Sugars 3g); Protein 23g Percent Daily Value*: Vitamin A 0%; Vitamin C 6%; Calcium 10%; Iron 30% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet.