Williams Fire Belly Chili
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 250.2
- Total Fat: 6.0 g
- Cholesterol: 51.8 mg
- Sodium: 498.2 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 7.8 g
- Protein: 23.7 g
View full nutritional breakdown of Williams Fire Belly Chili calories by ingredient
Introduction
Warm yourself to the bone with this fiery rendition of chicken chili. Your taste buds will come alive as the smokey flavors of paprika, chili, and peppers set ablaze your senses. Not only will your stomach be overcome with warmth, but so will your soul. Warm yourself to the bone with this fiery rendition of chicken chili. Your taste buds will come alive as the smokey flavors of paprika, chili, and peppers set ablaze your senses. Not only will your stomach be overcome with warmth, but so will your soul.Number of Servings: 12
Ingredients
-
2 cup kernels Yellow Sweet Corn, Frozen
2 clove Garlic
32 oz Tyson boneless, skinless chicken breast
3 tsp Chipotle Tabasco sauce
1 cup Chi Chi Salsa -Original Mild
1 tsp Spice Islands Smoked Paprika
4 oz Cheese--Philadelphia Cream Cheese 1/3 less fat
1 cup Swanson Chicken Fat-Free Chicken Broth Less Sodium
2 can Bush's Low Sodium Black Beans
1 can Brooks Chili Beans, Hot
4 serving La Preferida Green Chiles
3 Tablespoons Taco Seasoning (AllRecipes)
2 Tablespoons Butter, unsalted
Tips
If you're doing Weight Watchers, this recipe is worth 8 points per 1-cup serving.
To add an additional kick to the soup, saute 1-2 tablespoons of canned chipotle peppers in step 1 and add 1 can of Brooks Chili Beans, Medium with the other beans.
Experiement with the flavor by using different flavors of salsa.
Directions
1. Remove additional fat from raw chicken breast and cube chicken into bite size pieces.
2. Melt two pats of butter at the bottom of a deep stock pot. Sautee garlic and green chiles for 2 minutes. Add the cubed chicken. Sprinkle the cooking chicken with 2 tablespoons of Taco Seasoning and a dash of Smoked Paprika. Continue to cook until chicken is no longer pink.
3. Wash black beans. Add black beans, Brooks Chili Beans, 1 cup Swanson Chicken Broth, 1 cup Salsa, 2 cups corn, 3 tsp (more to taste) Chipotle flavored Tabasco sauce. Add 1 tablespoon of taco seasoning and an additional dash of Smoked Paprika (more to taste, depending on the amount of fire you want in your gut).
4. Bring to a boil, reduce heat to low.
5. Add 4 oz of cream cheese to mixture. Continue to cook until cream cheese is melted and well blended. The longer you allow to simmer, the thicker the soup becomes and the better it tastes.
Serve in a bowl with preferred toppings. I recommend sour cream, pickled jalapenos, a pinch of smoked paprika, and a sprinkle of low-fat cheese.
Makes 12 1-cup servings.
2. Melt two pats of butter at the bottom of a deep stock pot. Sautee garlic and green chiles for 2 minutes. Add the cubed chicken. Sprinkle the cooking chicken with 2 tablespoons of Taco Seasoning and a dash of Smoked Paprika. Continue to cook until chicken is no longer pink.
3. Wash black beans. Add black beans, Brooks Chili Beans, 1 cup Swanson Chicken Broth, 1 cup Salsa, 2 cups corn, 3 tsp (more to taste) Chipotle flavored Tabasco sauce. Add 1 tablespoon of taco seasoning and an additional dash of Smoked Paprika (more to taste, depending on the amount of fire you want in your gut).
4. Bring to a boil, reduce heat to low.
5. Add 4 oz of cream cheese to mixture. Continue to cook until cream cheese is melted and well blended. The longer you allow to simmer, the thicker the soup becomes and the better it tastes.
Serve in a bowl with preferred toppings. I recommend sour cream, pickled jalapenos, a pinch of smoked paprika, and a sprinkle of low-fat cheese.
Makes 12 1-cup servings.
