Speedy Chicken Chili

Recipe from Holly Clegg's Too Hot in the Kitchen: Secrets To Sizzle At Any Age.


Speedy Chicken Chili

If you have salsa, kidney and navy beans, and chicken, then what could be better than a chicken chili? Serve with reduced-fat cheese, avocado and onions.

Ingredients

  • 2 pounds boneless, skinless chicken breasts, cubed
  • Salt and pepper to taste
  • 2 cups salsa
  • 1 14 ½-ounce can chopped tomatoes, with juice
  • 4 cups fat-free chicken broth
  • 1 4-ounce can chopped green chilies
  • 2 teaspoons dried oregano leaves
  • 1 teaspoon ground cumin
  • 2 cups frozen corn, thawed
  • 1 15-ounce can red kidney beans, rinsed and drained
  • 1 15-ounce can navy beans, rinsed and drained
  • Shredded reduced-fat cheese, avocado, and red onions, optional

Preparation

  • In large pot coated with nonstick cooking spray, season chicken and cook until lightly browned, 5 minutes.
  • Add salsa, tomatoes, broth, green chilies, oregano and cumin. Bring to boil, reduce heat and cook 15 minutes. Add corn and beans, cooking another 5-10 minutes until well heated and bubbly. Serve with condiments.

This recipe makes 10 (1 cup) servings.

Nutritional Analysis (per serving)

  • 257 calories (7% calories from fat)
  • 2 grams fat
  • 0 grams saturated fat
  • 53 milligrams cholesterol
  • 740 milligrams sodium
  • 29 grams carbohydrates
  • 7 grams dietary fiber
  • 6 grams sugars
  • 29 grams protein
  • Dietary exchanges: 2 starch, 4 very lean meat