Chicken chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb Chicken breast, boiled and shredded2 cans Mexican Stewed Tomatoes 1 can Diced Tomatoes w/Green Chilies1 can Black Beans 1 can Pinto Beans (I like the ones with Jalapenos in it for a kick) 1 package dry Taco Seasoning1 package dry Ranch mix
Cook 1 lb of chicken breast, shredding after done. I usually boil mine, but you can grill or broil if preferred. While chicken is cooking, dump all other ingredients in large pot and cook on low-medium. Once chicken is done, add to mixture and cook on medium for 30-45 minutes.
Makes about 6 good-sized portions(approx 1 1/2 cups) for lunchtime, or have 2 cups as a dinner meal. To cut down on sodium content, you can substitute regular Stewed Tomatoes, no salt added. Very thick and chunky. Sometimes I will puree one can of tomatoes before adding to thin it out some.
Number of Servings: 6
Recipe submitted by SparkPeople user AUNTSUSIE5.
Makes about 6 good-sized portions(approx 1 1/2 cups) for lunchtime, or have 2 cups as a dinner meal. To cut down on sodium content, you can substitute regular Stewed Tomatoes, no salt added. Very thick and chunky. Sometimes I will puree one can of tomatoes before adding to thin it out some.
Number of Servings: 6
Recipe submitted by SparkPeople user AUNTSUSIE5.
Nutritional Info Amount Per Serving
- Calories: 284.0
- Total Fat: 1.2 g
- Cholesterol: 43.8 mg
- Sodium: 1,656.4 mg
- Total Carbs: 39.5 g
- Dietary Fiber: 9.7 g
- Protein: 26.1 g
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