Seasonal / Holidays

Cheesy Chicken Chili

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Cheesy Chicken Chili
Prep Time
10 min
Cook Time
20 min

  • 1-1/2 Tbsp. olive or vegetable oil
  • 1 lb. boneless, skinless chicken breast halves, cut into 3/4-inch chunks
  • 2 Tbsp. ground cumin
  • 1 jar (16 oz.) salsa
  • 2 cans (16 oz. each) great northern beans, drained and rinsed
  • 1 cup frozen corn
  • 1-1/2 cups (6 oz.) Sargento® Fine Cut Shredded Colby-Jack Cheese or Sargento® Fine Cut Shredded Monterey Jack Cheese, divided
  • Sour cream (optional)
  • Green onions, sliced (optional)
  • Black olives, sliced (optional)
  • Tortilla chips, crushed (optional)
  1. Heat oil in large saucepan over medium heat. Add chicken; cook 3 minutes, stirring frequently. Add cumin; cook 1 minute, stir constantly. Add salsa, beans and corn; bring to a boil. Reduce heat; cover and simmer 15 minutes, stirring once.
  2. Remove from heat; stir in 1 cup cheese. Ladle into bowls; top with remaining cheese and serve with toppings, as desired.

Serving Size 4

Calories 686

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 22.40g 35%
Sat. Fat 10.10g 51%
Mono Unsat. Fat 8.50g
Poly Unsat. Fat 1.70g
Cholesterol 109mg 36%
Sodium 1121mg 47%
Total Carbohydrate 68g 23%
Dietary Fiber 17g 68%
Sugars 0g
Protein 55g
Vitamin A 11RE
Vitamin C 5mg 8%
Calcium 423mg 42%
Iron 5mg 28%