Easy Summer Chicken Chili |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This comes from The South Beach Diet Taste of Summer cookbook. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
1 red bell pepper, chopped |
1 zucchini, thinly sliced |
1 jalapeno, seeded and minced |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
2 cups chicken broth |
1 (15 ounce) can white beans, rinsed and drained |
1 (14 1/2 ounce) can no-salt-added diced tomatoes, with juices |
1 lb boneless chicken breast, cut into 1 inch cubes |
Directions:
1. In a large saucepan, heat oil over medium high heat. Add onion, bell pepper, zucchini, jalapeno, chili powder and cumin; stir to coat. Cook, stirring occasionally, til vegetables have begun to soften, 5 minutes.
2. Stir in broth, beans and tomatoes and their juices; bring to a simmer and cook for 10 minutes.
3. Add chicken. Return to simmer and cook until chicken is cooked through, 5-7 minutes. Add salt or pepper if needed. Divide among 4 bowls and serve.
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