Chicken Salsa Chili
- Makes: 6 servings
- Prep 15 mins
- Cook 20 mins
By using canned beans, jarred salsa, and cooked chicken, you can mix together this main-dish chili in minutes. Let it simmer and then serve for a quick dinner.
Ingredients
-
1
16 -
ounce jar
thick and chunky salsa
-
1
15 -
ounce can
yellow hominy or garbanzo beans (chick peas), rinsed and drained
-
1
15 -
ounce can
dark red kidney beans or black beans, rinsed and drained
-
1
14 -
ounce can
chicken broth
-
1
9 -
ounce package (2 cups)
frozen diced cooked chicken
-
1
4 -
ounce can
diced green chile peppers
-
1
tablespoon
chili powder
-
2
teaspoons
bottled minced garlic or 1/2 teaspoon garlic powder
-
1/4-1/2
teaspoon
crushed red pepper
-
1/4
cup
snipped fresh cilantro
-
2
tablespoons
lime juice
-
Dairy sour cream or plain low-fat yogurt (optional)
-
Chopped red onion and/or sliced green onion (optional)
-
Shredded sharp cheddar cheese (optional)
-
Chopped avocado (optional)
Directions
- In a 4-quart Dutch oven, combine salsa, hominy, beans, chicken broth, chicken, chile peppers, chili powder, garlic and red pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
- Just before serving, stir in cilantro and lime juice. If you like, top each serving with sour cream, red onion, cheese and/or avocado.
Nutrition Facts
(Chicken Salsa Chili)
Servings Per Recipe 6, Fat, total (g) 2, vit. C (mg) 18, carb. (g) 27, pro. (g) 17, vit. A (IU) 1118, iron (mg) 2, cal. (kcal) 190, calcium (mg) 81, sodium (mg) 1200, fiber (g) 7, chol. (mg) 23