Chicken Chili with vegetables

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 198.2
  • Total Fat: 2.9 g
  • Cholesterol: 19.3 mg
  • Sodium: 655.8 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 6.5 g
  • Protein: 17.2 g

View full nutritional breakdown of Chicken Chili with vegetables calories by ingredient
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Submitted by: LMAXIN

Introduction

This receipe was a total fluke. I wanted chicken chili, but I had chicken soup stock in the freezer (with carrots and celery already added). I simply used the soup base to make chicken chili, and I love it! This receipe was a total fluke. I wanted chicken chili, but I had chicken soup stock in the freezer (with carrots and celery already added). I simply used the soup base to make chicken chili, and I love it!
Number of Servings: 10

Ingredients

    32 oz bag great northern beans
    8 c. chicken stock, with carrots and celery (approx 1 c. of each)
    1 9 oz. can of chicken breast
    1.5 Tbsp chopped garlic
    1 can diced tomatoes with chilies
    2 Tbsp cumin
    2 Tbsp oregano
    2 Tbsp chili powder
    1 jalepeno pepper, chopped
    salt and pepper, to taste

Directions

Prepare beans according to package directions. Drain and set aside.

Drain canned chicken. Spray pan with cooking spray. Cook chicken until no longer pink. Set aside.

Heat chicken stock with carrots and celery. Add chicken, garlic, tomatoes, cumin, oregano, chili powder, chopped jalepeno and beans. Bring to a boil. Simmer for 2 hours.

I puree about 1 cup of beans with a little chicken stock and add that to the chili for a thicker base.

One serving is approximately 1.5 cups.

Number of Servings: 10

Recipe submitted by SparkPeople user LMAXIN.





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Member Ratings For This Recipe

  • I like this recipe...some of the tastiest dishes are somebodies flukes. I had to adapt recipe, some items are not available in the UK (Northern beans???) - 9/9/07

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