Soups, Stews & Chilies - (Page 63)

classic chilies • Low Fat Easy Chicken Chili Prep Time: 40 Minutes Start to Finish: 40 Minutes Servings: 6 (11⁄3 cups each) Tip » 1 1 ½ 1 1 1 2 2 1 ½ ½ ½ tablespoon olive or vegetable oil medium onion, chopped (½ cup) cup chopped red bell pepper can (10¾ oz) condensed cream of chicken soup can (14 oz) chicken broth cup water cups diced deli rotisserie chicken (from 2- to 2½-lb chicken) cans (15 to 16 oz each) great northern beans, drained, rinsed can (4.5 oz) Old El Paso® chopped green chiles, undrained teaspoon dried oregano leaves teaspoon ground cumin cup sour cream, if desired Chopped fresh cilantro, if desired tIme-Saver If you are pressed for time, use 1 cup frozen bell pepper and onion stir-fry (from 1-pound bag) instead of the fresh onion and bell pepper. 1. In 4-quart saucepan, heat oil over medium-high heat. Add onion and bell pepper. Cook 2 to 3 minutes, stirring frequently, until tender. 2. Stir in soup, broth and water. Cook 1 to 2 minutes, stirring frequently, until smooth and well blended. Stir in chicken, beans, chiles, oregano and cumin. Heat to boiling; reduce heat to medium-low. Cook uncovered 10 to 15 minutes, stirring occasionally, until thoroughly heated. 3. Top each serving with sour cream and cilantro. Nutrition Information Per Serving: 1 ServINg: Calories 360 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2.5g); Cholesterol 45mg; Sodium 860mg; Total Carbohydrate 39g (Dietary Fiber 9g); Protein 28g Betty Crocker Most Requested RecipesTM 63

Table of Contents for the Digital Edition of Soups, Stews & Chilies

Cover
“Souper” Soup Toppers
Get Garnished
Simple Soups
Satisfying Stews
Classic Chilies
Bountiful Breads
Nutrition and Recipe Testing Guidelines
Index

Soups, Stews & Chilies