Chicken Chili
From: Family CircleFor a make-ahead dinner, freeze half of this white bean soup--chockfull of chicken chunks, sweet pepper, and corn--for another meal later.
Servings: about 13 cups
Prep: 30 mins
Total: 1 hr
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Ingredients
1-1/2 teaspoons ground cumin
1 teaspoon salt
3 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
3 tablespoons vegetable oil
1 cup chopped onion (about 1 large)
2-1/2 cups chopped sweet green pepper
2 tablespoons chopped garlic
2 jalapeno chilies, seeded and diced
1 teaspoon dried oregano
1/2 teaspoon black pepper
2 cans (15 ounces each) corn nibblets
2 cans (14.5 ounces) chunky tomatoes, chili style OR: 2 cans (14.5 ounces each) tomatoes, with onion and garlic
1 can (15 ounces) white beans, drained, rinsed and mashed
6 drops liquid hot-pepper sauce, or to taste
Directions
1. Mix 1 teaspoon of the cumin, 1/2 teaspoon salt and chicken in bowl.
2. Heat half the oil in Dutch oven or pot. In 2 batches, brown chicken, 5 to 7 minutes, using remaining oil for second batch; remove chicken with slotted spoon to plate.
3. Add onion, green pepper, remaining 1/2 teaspoon cumin, garlic, jalapeno, oregano and black pepper to pot; saute until vegetables are tender, 7 to 9 minutes.
4. Return chicken to pot. Add corn and tomatoes; simmer 15 minutes. Stir in remaining 1/2 teaspoon salt, beans and liquid hot-pepper sauce; simmer 5 minutes to thicken slightly.
5. To freeze for Chili-Cheese Burritos (recipe on www.familycircle.com): remove 4-1/2 cups chili. Cool slightly. Spoon into freezer container or bag. Chill; label; freeze. Serve remaining chili, or cool slightly. Spoon into freezer container or freezer bag. Freeze as above.
Nutrition Facts
Calories 234, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 58 mg, Sodium 804 mg, Carbohydrate 21 g, Fiber 5 g, Protein 25 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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