Chicken Chili Blanco

This white chicken chili is chock full of beans, vegetables, and flavor.  
Serve it with a healthy salad of mixed greens.

Makes 4 Servings

Ingredients

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.

POINTS:  4

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

http://www.dwlz.com/Recipes/chickenchiliblanco.html