Chicken Chili Blanco

Yum...and good for you too!  Make some this weekend while you're waiting for it to snow!

Chicken Chili Blanco

♦ 6 ounces skinless, boneless chicken breasts or thighs
♦ Nonstick cooking spray
♦ 1 large onion, finely chopped (1 cup)
♦ 2 cloves garlic, minced
♦ 1 cup reduced-sodium chicken broth
♦ 2 cups sliced fresh mushrooms
♦ 1 (15 1/2 ounce) can reduced-sodium kidney beans, rinsed and drained
♦ 1 (8 1/2 ounce) can cream-style corn
♦ 1/2 cup chopped red or green sweet pepper
♦ 1/2 cup dry white wine
♦ 1 (4 ounce) can diced green chilies, drained
♦ 1 teaspoon ground cumin
♦ 1 teaspoon dried oregano, crushed
♦ Dash salt
♦ 1/4 cup snipped fresh parsley

Rinse the chicken; pat dry with paper towels. Cut the chicken into 1-inch pieces. Spray a large saucepan with nonstick cooking spray. Preheat saucepan over medium heat. Add chicken, onion, and garlic. Cook about 2 minutes or till chicken is no longer pink. Stir in chicken broth, mushrooms, kidney beans, corn, chopped pepper, wine, chilies, cumin, oregano, and salt. Bring to boiling. Reduce heat; cover and simmer for 10 minutes. Stir in parsley.

Makes 4 servings

Per serving: 240 Calories, 18 g Protein, 3 g Fat, 0 g Saturated Fat, 39 g Carbohydrate, 628 mg Sodium, 22 mg Cholesterol, 7 g Dietary Fiber

(from  DWLZ Recipes)

Bon Appetite!