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.

Recipe from Midwest Living
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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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