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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A big dose of chili powder makes this dish spicy—and the chicken red. Ingredients:
2 teaspoons olive oil |
3 cups chopped onion |
1/4 cup chili powder |
1 1/2 teaspoons dried oregano |
1 1/2 teaspoons ground cumin |
3/4 teaspoon salt |
2 garlic cloves, minced |
3 cups chicken stock |
1 (16-ounce) can kidney beans, drained |
1 (15-ounce) can black beans, drained |
1 (14.5-ounce) can whole tomatoes, undrained and chopped |
3 cups diced cooked chicken |
1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese |
1/2 cup low-fat sour cream |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add onion; saute 5 minutes. Add chili powder and next 4 ingredients (powder through garlic); saute 30 seconds. Add Chicken Stock, beans, and tomatoes; bring to a boil. Reduce heat to medium-low; simmer 30 minutes. Stir in chicken; simmer 15 minutes. Serve with cheese and sour cream.
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