White Chicken Chili

 

1

lb ground chicken

1

medium onion, chopped (1/2 cup)

2

teaspoons finely chopped garlic

3

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

1 1/2

teaspoons dried oregano leaves

1

teaspoon ground cumin

1/8

to 1/4 teaspoon ground red pepper (cayenne)

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

1

can (4.5 oz) chopped green chiles

1/2

cup shredded reduced-fat Monterey Jack cheese

• 1 In 4- or 5-quart saucepan or Dutch oven, cook ground chicken, onion and garlic over medium heat 5 to 7 minutes, stirring constantly, until chicken is no longer pink.
• 2 Stir in all remaining ingredients, except cheese. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until zucchini is tender.
• 3 Remove from heat; stir in cheese until melted.