Chicken Chili Recipe

Chicken Chili Recipe photo by Taste of Home

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Cooking is one of my most enjoyable activities. This recipe came from trial and error, and now it's a family favorite. My husband loves taking the leftovers to work for lunch, and his co-workers always want him to share.

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Chicken Chili Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

10 20 30

Ingredients

2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped green pepper
2 garlic cloves, minced
4-1/2 cups diced cooked chicken
2 cans (14-1/2 ounces each) stewed tomatoes
1 can (15 ounces) pinto beans, drained
2/3 to 3/4 cup mild or medium picante sauce
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
Optional toppings: shredded cheddar cheese, diced avocado and sour cream

Directions

In a Dutch oven, heat oil on medium. Saute onion, green pepper and garlic until tender. Add chicken, tomatoes, beans, picante sauce and seasonings; bring to a boil. Reduce heat; simmer for 20 minutes. Ladle into soup bowls. Top with cheese, avocado and sour cream if desired. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 263 calories, 10 g fat (2 g saturated fat), 70 mg cholesterol, 470 mg sodium, 17 g carbohydrate, 3 g fiber, 26 g protein.

Originally published as Chicken Chili in Country Extra January 1992, p49

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Chicken Chili

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Reviewed on Feb. 20, 2012 by monalord

Excellent!! Very flavorful. My kids even gobbled it up. And if anyone is counting weight watchers points plus...it is 5 points per serving! I served this with Low Fat Cornbread. Very filling meal.