Chicken "Chili"

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 239.7
  • Total Fat: 4.0 g
  • Cholesterol: 43.8 mg
  • Sodium: 612.4 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 6.1 g
  • Protein: 23.4 g

View full nutritional breakdown of Chicken "Chili" calories by ingredient


Introduction

I made this up one day trying to find something different to make using pantry supplies. It turned out really well and is wonderful when the weather starts turning cold. The "chili" freezes really well too!
SN...I was working toward chili but unless a slurry is made it has more of a hearty soup texture. The chili name stuck so...there ya go :) I made this up one day trying to find something different to make using pantry supplies. It turned out really well and is wonderful when the weather starts turning cold. The "chili" freezes really well too!
SN...I was working toward chili but unless a slurry is made it has more of a hearty soup texture. The chili name stuck so...there ya go :)
Number of Servings: 6

Ingredients

    Ingredients:

    16 oz Boneless, Skinless Chicken Breast
    1 lg Onion, diced
    10.5oz can Rotel Diced Tomatoes and Chiles with Lime Juice and Cilantro (regular will work as well)
    14.5oz can Hunt's Diced Tomatoes
    1 cup Green Pepper, diced
    1/2 tsp Goya Adobo All Purpose Seasoning w/ pepper
    5 c. Water
    10 oz frozen yellow sweet corn
    2 10 oz cans great Northern Beans
    1 tbsp Bertolli Extra Virgin Olive Oil
    1 tbsp Chili powder
    1 tbsp Cumin, ground
    1 tsp Garlic powder


Directions

Cut the chicken into small bite size chunks. Season chicken with Goya Adobe seasoning and brown in large pot in olive oil. When chicken is slightly browned, add onions and green peppers. Saute' for 2-3 min. Add Rotel and diced tomatoes, stir, and let simmer for 1-2 min. Add corn and stir. Add water and beans (these are canned so make sure they have been drained and rinsed) Stir. Add chili powder, cumin, and garlic powder. Stir. Let chili simmer for 20 mins-during simmer taste to see if additional salt is needed and add as desired (making sodium changes of course). Makes 6 hearty servings which of course can be made smaller if desired You can add a cornstarch slurry if desired to thicken the chili as it turns out a little loose. We prefer it this was as we eat it with cornbread :)

Number of Servings: 6

Recipe submitted by SparkPeople user SPAUL06.