Have salsa, kidney and navy beans, and chicken on hand? Turn them into a hearty chicken chili. Serve with reduced-fat cheese, avocado, and onions.
Makes 10 (1-cup) servings
2 pounds boneless, skinless chicken breasts, cubed
Salt and pepper to taste
2 cups salsa
1 (14 1/2-ounce) can chopped tomatoes, with juice
4 cups fat-free chicken broth
1 (4-ounce) can chopped green chilies
2 teaspoon dried oregano leaves
1 teaspoon ground cumin
2 cups frozen corn, thawed
1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can navy beans, rinsed and drained
Shredded reduced-fat cheese, avocado, and red onions, optional
1. In large pot coated with nonstick cooking spray, season chicken and cook until lightly browned, 5 minutes.
2. Add salsa, tomatoes, broth, green chilies, oregano, and cumin. Bring to boil, reduce heat, and cook 15 minutes. Add corn and beans, cooking another 5-10 minutes until well heated and bubbly. Serve with condiments.
Nutrition per serving: Calories 257 Fat 2g Saturated Fat 0g Cholesterol 53mg Sodium 740mg Carbohydrate 29g Dietary Fiber 7g Sugars 6g Protein 29g
*Spicy Advice:* Look for fresh salsa or your favorite flavored salsa to pump up flavor. For a short-cut, use pre-cooked, grilled whole chicken breast fillets (great grilled flavor) or rotisserie chicken.
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