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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 167.9
  • Total Fat: 3.7 g
  • Cholesterol: 13.2 mg
  • Sodium: 459.3 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 6.2 g
  • Protein: 10.3 g

View full nutritional breakdown of Chicken Chili - uses left over chicken calories by ingredient
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Chicken Chili - uses left over chicken

Submitted by: NEENEE_BEANZ

Introduction

Use Cooked chicken and left over potatoes from another dinner so that this is a quick and FILLING dish. Use Cooked chicken and left over potatoes from another dinner so that this is a quick and FILLING dish.
Number of Servings: 14

Ingredients

    1 Cooked Chicken Breast, with skin, 1 breast, bone removed - Chopped up
    1 Tbsp Butter - or olive oil
    1 - 2 cloves Garlic - crushed
    2 cups diced cooked potatoes (boiled)
    1 18-oz Can Bush's, Black Beans - Drained (1.75 cup)
    1 18-oz Can Bush's Dark Red Kidney Beans - Drained (1.75 cup)
    1 18-oz Can Bush's Garbanzo Beans (Chick Peas), - Drained (1.75 cup )
    1 11-oz Can La Mas Rica Mexican Style Corn - NOT drained (1.33 cup )
    1 18-oz Can Hunt's Fire Roasted Diced Tomatoes - NOT drained (1.75 cup )
    Your choice of Spices (Cumin; Onion Powder; Steak Seasoning; Tupper-Living Cilantro; etc.)

Directions

Makes 14 1-cup servings - a Dinner portion is usually 2 cups
Heat Olive Oil or butter until hot
Saute crushed garlic
Add chopped Chicken to heat through
Add Potatoes to heat
Add Drained Black Beans, Kidney Beans
Add Can of corn and tomatoes with juice/water
Fill Tomato can 2-3 times with water and add to pan
Bring to boil.
Put Chick peas in Food process and chop coursely (this will add more texture to chili)
Add to boiling soup along with your choice of spices and lower heat. Simmer for about 20 minutes.

Add more water if you like it soupy.

Number of Servings: 14

Recipe submitted by SparkPeople user NEENEE_BEANZ.






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