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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This chunky chicken chili doesn't require any fancy preparation or exotic ingredients, notes Jenny Schmidtbauer of Sioux Falls, South Dakota. I like to serve the zesty mixture over crunchy tortilla chips, she adds. Ingredients:
1 pound boneless skinless chicken breasts, cut into cubes |
1 small onion, chopped |
1-3/4 cups reduced-sodium chicken broth |
1 can (4 ounces) chopped green chilies |
1/2 teaspoon garlic powder |
1/2 teaspoon dried oregano |
1/2 teaspoon minced fresh cilantro |
1/8 to 1/4 teaspoon cayenne pepper |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
low-fat tortilla chips, optional |
Directions:
1. In a saucepan coated with cooking spray, saute chicken and onion until juices run clear; drain if desired. Stir in broth, chilies, garlic powder, oregano, cilantro and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
2. Stir in beans; cook 10 minutes longer. Serve over tortilla chips if desired. Yield: 4 servings.
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