Chicken Salsa Chili
By 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.
Prep Time:
15 mins
Total Time:
35 mins
Servings:
6 main-dish servings
Ingredients
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1 16-ounce jar thick and chunky salsa
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1 15-ounce can yellow hominy or garbanzo beans (chick peas), rinsed and drained
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1 15-ounce can dark red kidney beans or black beans, rinsed and drained
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1 14-ounce can chicken broth
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1 9-ounce package (2 cups) frozen diced cooked chicken
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1 4-ounce can diced green chile peppers
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1 tablespoon chili powder
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2 teaspoons bottled minced garlic or 1/2 teaspoon garlic powder
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1/4 to 1/2 teaspoon crushed red pepper
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1/4 cup snipped fresh cilantro
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2 tablespoons lime juice
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Dairy sour cream or plain low-fat yogurt (optional)
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Chopped red onion and/or sliced green onion (optional)
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Shredded sharp cheddar cheese (optional)
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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 information
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
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how-tos
Recommended Recipe:
Chicken Fajita Chili
Combine the ingredients in your slow cooker before you head out the door to run errands. Dinner will be ready when you return.
See RecipeMore Great Recipe Ideas from Midwest Living
