4 servings - 4 points per serving

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

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.

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