Ingredients
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
Preparation
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.
Stir in all remaining ingredients, except cheese. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until zucchini is tender.
Remove from heat; stir in cheese until melted.
