vegetable cooking spray |
2 teaspoons vegetable oil |
1 cup chopped onion |
1 cup chopped zucchini |
1 cup chopped celery |
3 tablespoons seeded, chopped jalapeno pepper |
2 tablespoons minced garlic |
1 tablespoon dried oregano |
1 tablespoon ground cumin |
1 tablespoon chili powder |
1 teaspoon dried crushed red pepper |
3 cups canned low-sodium chicken broth, undiluted |
1 3/4 cups chopped cooked chicken breast (skinned before cooking and cooked without salt) |
1 (15-ounce) can no-salt-added pinto beans, drained |
1 (15-ounce) can no-salt-added garbanzo beans, drained |
1 (15-ounce) can cannellini beans, drained |
1 (8-ounce) can no-salt-added tomato sauce |
2 tablespoons balsamic vinegar |
1/4 cup chopped fresh cilantro |
1/4 cup nonfat sour cream |
1/4 cup (1 ounce) shredded, reduced-fat sharp cheddar cheese |
1/4 cup chopped green onions |
