Chicken Salsa Chili
From: Midwest LivingBy using canned beans, jarred salsa, and cooked chicken, you can mix together this main-dish chili in minutes. Let it simmer and then serve for a quick dinner.
Servings: 6 main-dish servings
Prep: 15 mins
Total: 35 mins
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Ingredients
1 16-ounce jar thick and chunky salsa
1 15-ounce can yellow hominy or garbanzo beans (chick peas), rinsed and drained
1 15-ounce can dark red kidney beans or black beans, rinsed and drained
1 14-ounce can chicken broth
1 9-ounce package (2 cups) frozen diced cooked chicken
1 4-ounce can diced green chile peppers
1 tablespoon chili powder
2 teaspoons bottled minced garlic or 1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon crushed red pepper
1/4 cup snipped fresh cilantro
2 tablespoons lime juice
Dairy sour cream or plain low-fat yogurt (optional)
Chopped red onion and/or sliced green onion (optional)
Shredded sharp cheddar cheese (optional)
Chopped avocado (optional)
Directions
1. In a 4-quart Dutch oven, combine salsa, hominy, beans, chicken broth, chicken, chile peppers, chili powder, garlic and red pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
2. Just before serving, stir in cilantro and lime juice. If you like, top each serving with sour cream, red onion, cheese and/or avocado. 6 main-dish servings.
Nutrition Facts
Calories 190, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 23 mg, Sodium 1200 mg, Carbohydrate 27 g, Fiber 7 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 31%, Calcium 8%, Iron 11%.
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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