Eat Better America White Chicken Chili

Ingredients

1lb ground chicken 1lb ground chicken

1 medium onion, chopped (1/2 cup 1 medium onion, chopped (½ cup

2 teaspoons finely chopped garlic 2 teaspoons finely chopped garlic

3 cups Progresso® reduced-sodium chicken broth (from 32-oz carton) 3 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)

1 1/2teaspoons dried oregano leaves 1 ½teaspoons dried oregano leaves

1 teaspoon ground cumin 1 teaspoon ground cumin

1/8to 1/4 teaspoon ground red pepper (cayenne) ⅛to ¼ teaspoon ground red pepper (cayenne)

2 medium zucchini, chopped (about 3 cups) 2 medium zucchini, chopped (about 3 cups)

2 cans (15 oz each) Progresso® cannellini beans or 2 cans (15 to 16 oz each) great northern beans, drained, rinsed 2 cans (15 oz each) Progresso® cannellini beans or 2 cans (15 to 16 oz each) great northern beans, drained, rinsed

1can (4.5 oz) chopped green chiles 1can (4.5 oz) chopped green chiles

1/2cup shredded reduced-fat Monterey Jack cheese ½cup shredded reduced-fat Monterey Jack cheese

Directions

1. In 5 quart stock pot cook ground chicken, onion and garlic until chicken is not pink.

2. Stir in all the remaining ingredients except the cheese. Heat till boiling and zucchini is softened-reduce heat and cover while simmering until cooked and soft.

3. Remove from heat and add cheese.