Chicken Salsa Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 tbsp olive oil2 boneless chicken breasts (cut into one inch pieces)1 large onion (chopped medium)1 red pepper (chopped medium)3 cloves of garlic (minced)1 jalapeno (chopped fine)1 tbsp of chipotle peppers in adobo sauce (chopped fine; optional)2 cups of Chicken Stock3 tbsp. of Chili Powder1 tsp. of red cayenne2 tbsp. of cuminI 28 oz. can of Crushed Tomatoes1 14.5 oz. can of Diced Tomatoes1 27 oz. can of Dark Red Kidney Beans1 15.5 oz. can of Hominy (can be either white or yellow)4 tbsp. of freshly chopped cilantro Juice from one lime
Turn stove burner to medium heat and saute 3 tbsp. of olive oil in a dutch oven or stock pot for 2 minutes.
Add the onions and red peppers in the olive oil and saute until soft (about 5 minutes).
Add the garlic, jalapeno, and chipotle in adobo sauce (if using) to the onions and red pepper. Cook for about one minute.
Transfer these items into a bowl and place 2 tbsp. of olive oil into the empty pot.
Once oil is hot, add the chicken pieces into the oil. Cook and stir the chicken for about 4 minutes.
Stir the spices (chili powder, red cayenne, and cumin) into the chicken. (Black pepper and salt is personal: You can add any amount during this time that you like).
Add the vegetable mixture to the pot.
Stir the ingredients together on medium heat for about three minutes.
Add the chicken stock, crushed tomatoes, diced tomatoes, red kidney beans, and hominy to the pot.
Cook until mixture begins to boil, and then turn heat down to a low simmer.
Cook the mixture covered for at least 45 minutes.
Right before serving, add the chopped cilantro and lime juice to the chili.
Serving Size: 2 cups
Number of Servings: 8
Recipe submitted by SparkPeople user RLOPEZ12.
Add the onions and red peppers in the olive oil and saute until soft (about 5 minutes).
Add the garlic, jalapeno, and chipotle in adobo sauce (if using) to the onions and red pepper. Cook for about one minute.
Transfer these items into a bowl and place 2 tbsp. of olive oil into the empty pot.
Once oil is hot, add the chicken pieces into the oil. Cook and stir the chicken for about 4 minutes.
Stir the spices (chili powder, red cayenne, and cumin) into the chicken. (Black pepper and salt is personal: You can add any amount during this time that you like).
Add the vegetable mixture to the pot.
Stir the ingredients together on medium heat for about three minutes.
Add the chicken stock, crushed tomatoes, diced tomatoes, red kidney beans, and hominy to the pot.
Cook until mixture begins to boil, and then turn heat down to a low simmer.
Cook the mixture covered for at least 45 minutes.
Right before serving, add the chopped cilantro and lime juice to the chili.
Serving Size: 2 cups
Number of Servings: 8
Recipe submitted by SparkPeople user RLOPEZ12.
Nutritional Info Amount Per Serving
- Calories: 287.6
- Total Fat: 11.1 g
- Cholesterol: 12.1 mg
- Sodium: 756.3 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 11.6 g
- Protein: 14.2 g
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