Chicken Salsa Chili
Recipe from Midwest Living

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.

Chicken Salsa Chili

by 6  people

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  • 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 - 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)
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.
Just before serving, stir in cilantro and lime juice. If you like, top each serving with sour cream, red onion, cheese and/or avocado.
Nutrition information
Per Serving: cal. (kcal) 190, Fat, total (g) 2, chol. (mg) 23, carb. (g) 27, fiber (g) 7, pro. (g) 17, vit. A (IU) 1118, vit. C (mg) 18, sodium (mg) 1200, calcium (mg) 81, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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