Summer Chicken, Corn and Bean Chili
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 202.2
- Total Fat: 6.2 g
- Cholesterol: 20.9 mg
- Sodium: 186.2 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 6.3 g
- Protein: 14.3 g
View full nutritional breakdown of Summer Chicken, Corn and Bean Chili calories by ingredient
Introduction
What great way to end a summers day with this delicious bowl of soup.Adding sides of shredded cheddar cheese, light sour cream and corn chips turn this soup into a full meal. What great way to end a summers day with this delicious bowl of soup.
Adding sides of shredded cheddar cheese, light sour cream and corn chips turn this soup into a full meal.
Number of Servings: 8
Ingredients
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1.5 Tbsp olive or canola oil
1 Cup sliced green onions
3 Slices of Niman Ranch bacon
1 lb organic Chicken Breast, oven roast and diced
1.5 Cups fresh or frozen corn
2 (15-ounce) cans navy beans or cannellini beans
1 Can chopped green chiles, undrained
2 Cloves garlic, minced/grated
1/5 Cup diced orange (or red) pepper
1/2 Tsp salt
4 Cups fat-free, less-sodium chicken broth
2 Tbsp cumin
1 Tbsp chili powder
1 lime juiced and zest
1 Tsp red pepper flakes (adjust heat to your preference)
Directions
Preparation
Dry rub cumin, chili powder, garlic powder and salt under the skin of chicken breast. Let rest in fridge for 30 minutes. Then roast in 375 degree oven for 45 minutes, turning once.
Let chicken cool, remove skin and bone, then chop into 1/2" cubes.
Heat canola or olive oil in a Dutch oven over medium heat. Add onions and bacon, and cook 3 minutes, stirring frequently. Add chicken, corn, beans and green chilis. Let saute for 3-5 minutes. Add remaining ingredients. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated.
Number of Servings: 8
Recipe submitted by SparkPeople user AMYLOUISE-79.
Dry rub cumin, chili powder, garlic powder and salt under the skin of chicken breast. Let rest in fridge for 30 minutes. Then roast in 375 degree oven for 45 minutes, turning once.
Let chicken cool, remove skin and bone, then chop into 1/2" cubes.
Heat canola or olive oil in a Dutch oven over medium heat. Add onions and bacon, and cook 3 minutes, stirring frequently. Add chicken, corn, beans and green chilis. Let saute for 3-5 minutes. Add remaining ingredients. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated.
Number of Servings: 8
Recipe submitted by SparkPeople user AMYLOUISE-79.