Chicken Chili Goulash
IntroductionA healthy cross between a soup and a chili with a kick. Not too spicy, just right! A good way to use some of your leftover veggies. A healthy cross between a soup and a chili with a kick. Not too spicy, just right! A good way to use some of your leftover veggies.
1 & 1/2 lbs- boneless, skinless chicken breast, cut into cubes
2 cans of Bush's Cannellini Beans, drained & rinsed
1 can of Bush's Canned Navy Beans, drained & rinsed
1-- 7oz can Great Value Chopped Green Chilies
1 10-oz can of RoTel (mild, original or hot-- your preference)
1 cup of cooked broccoli (I used leftover broccoli cuts)
1 can of Green Beans, drained & rinsed
2 med yellow (or white) onions, chopped
3 Tbsp chopped garlic
1 red Bell Pepper chopped
1 & 1/2 cups chopped baby Portabella mushrooms
4 cups sliced Yellow or Zucchini squash
Salt & Pepper to taste (optional)
2 tsp. Garlic Powder
7 cups water
Use chicken broth for part of the water. I used water because I am watching sodium.
Also-- Change it up with various leftover veggies-- cauliflower, carrots, celery, leeks. . . Even add some rice during the last few minutes of cooking if you can spare the additional carbs. (Rice or different veggies not included in nutrient calculations.)
Once onions and peppers begin to soften, add green chilies, Rotel, garlic powder and squash. Pour in water and bring to a boil. Reduce heat to medium and simmer uncovered for 10 minutes, stirring occasionally. Add canned beans, green beans, and broccoli. Simmer uncovered for 10 more minutes, stirring frequently.
Give it a taste and salt and pepper according to taste. Simmer about 5-10 more minutes until it thickens slightly.
Remove from heat, cover with lid and allow to sit for 1-2 hours to allow the flavors to come together (if you can wait that long!) This tastes even better reheated the next day or two!
Serving Size: 5 servings-- Makes 5 large soup bowls full.