- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 324.1
- Total Fat: 4.1 g
- Cholesterol: 27.4 mg
- Sodium: 838.0 mg
- Total Carbs: 50.6 g
- Dietary Fiber: 10.0 g
- Protein: 21.8 g
Southwestern Chicken ChiliSubmitted by: GAMECOX
IntroductionAdd some hot sauce once it's in the bowl and stir !
Add some hot sauce once it's in the bowl and stir !
Chicken Breast, no skin, 10 ounces (remove)
Tomato Sauce, 1.75 cup (remove)
V8 Vegetable Juice, Low Sodium, 24 oz (remove)
*Del Monte Whole Kernel Corn (whole can), 1 serving (remove)
*Bush's light red kidney beans, 1.75 cup (remove)
*Pasta - Mission Golden Grain Elbow Macaroni (measured dry), 1.25 cup (remove)
Onions, raw, 1.5 cup, chopped (remove)
*Vegetable, Bell Pepper, Orange, 1 Medium Pepper/148 Grams, 1 serving (remove)
Olive Oil, 1 tbsp (remove)
1 Tbsp ground cumin
1 Tbsp chili powder
Salt and pepper to taste
While chicken cools, cook pasta according to package directions then rinse and drain.
Pick chicken from the bones of one and half of the breasts. Pull it apart to shred.
Heat a Dutch oven or large skillet heat olive oil over med-high heat. Add onions, peppers and garlic. Cook until tender. Add all other ingredients and bring to a boil. Once boiling reduce heat to simmer and allow to cook for about 15 minutes.
Serve with toasted Arnold Sandwich Rounds, sliced.
Serving Size: Makes six servings (about 1 1/2 cups each)
Number of Servings: 6
Recipe submitted by SparkPeople user GAMECOX.