[X]

Home > Recipes > Lime Chicken Chili

Lime Chicken Chili Recipe

Lime Chicken Chili Recipe photo by Taste of Home

Read reviews (4)

Rate recipe

Lime juice gives this chili a zesty twist, while canned tomatoes and beans make preparation a snap. Try serving bowls with toasted tortilla strips. —Diane Randazzo, Sinking Spring, Pennsylvania

This recipe is:

Contest Winning

Healthy

[X]

Rate Lime Chicken Chili Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Lime Chicken Chili Recipe

Prep: 25 min. Cook: 40 min.

Yield: 6 Servings

25 40 65

Ingredients

1 medium onion, chopped
1 each medium sweet yellow, red and green pepper, chopped
2 tablespoons olive oil
3 garlic cloves, minced
1 pound ground chicken
1 tablespoon all-purpose flour
1 tablespoon baking cocoa
1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons ground coriander
1/2 teaspoon salt
1/2 teaspoon garlic pepper blend
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/4 cup lime juice
1 teaspoon grated lime peel
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
2 flour tortillas (8 inches), cut into 1/4-inch strips
6 tablespoons reduced-fat sour cream

Directions

In a large saucepan, saute onion and peppers in oil for 7-8 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add chicken; cook and stir over medium heat for 8-9 minutes or until no longer pink.
Stir in the flour, cocoa and seasonings. Add the tomatoes, lime juice and lime peel. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring frequently. Stir in beans; heat through.
Meanwhile, place tortilla strips on a baking sheet coated with cooking spray. Bake at 400° for 8-10 minutes or until crisp. Serve chili with sour cream and tortilla strips. Yield: 6 servings.

Nutritional Facts 1 cup with 5 tortilla strips and 1 tablespoon sour cream equals 357 calories, 14 g fat (4 g saturated fat), 55 mg cholesterol, 643 mg sodium, 40 g carbohydrate, 8 g fiber, 21 g protein. Diabetic Exchanges: 3 vegetable, 2 lean meat, 1-1/2 starch, 1 fat.

Originally published as Lime Chicken Chili in Light & Tasty August/September 2006, p43

Tortilla Roll-Up

Spread cream cheese and fruit preserves on a flour tortilla, add sliced bananas, sprinkle with cinnamon-sugar and roll it up.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Lime Chicken Chili

Lime Chicken Chili

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on Jan. 23, 2013 by Outwestpat

easy and excellent

Reviewed on Oct. 15, 2012 by KmMcK

Little tart from the lime. Didn't even add the full 1/4 cup.

Reviewed on Jul. 20, 2011 by sandynw

i have made this recipe many times and it is delicious! I use boneless skinless chicken breast cut bite size instead of the ground chicken. I also add a 12 oz can of V8 juice along with the tomatoes. It freezes well and makes a quick dinner on busy nights. We pair it with cornbread.