Espinoso Pollo Chili Recipes

ESPINOSO POLLO CHILI

Espinoso Pollo Chili image

Team Betty shares a white chili recipes from the Betty Crocker chili cook off. Check out the secret ingredients.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 5

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1/2 cup chopped fresh cactus leaves
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
1 jar (16 oz) Old El Paso™ salsa verde
3 cups cubed cooked chicken
1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
3 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup Mexican beer or nonalcoholic beer
1 teaspoon ground cumin
Sour cream
Shredded Monterey Jack cheese
Sliced green onions
Diced avocado
Chopped fresh cilantro
Corn chips

Steps:

In 3-quart saucepan, heat oil over medium heat. Cook cactus, onion and garlic in oil about 7 minutes, stirring occasionally, until crisp-tender.
Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally. Serve chili with garnishes.

Nutrition Facts : Calories 330, Carbohydrate 25 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 6 g, Protein 34 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 5 g, TransFat 0 g

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