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Lime Chicken Chili Recipe
Lime Chicken Chili Recipe photo by Taste of Home

Lime Chicken Chili Recipe

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4.5 6
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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
TOTAL TIME: Prep: 25 min. Cook: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 40 min.
MAKES: 6 servings

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

Nutritional Facts

1-1/4 cups with 10 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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Lime Chicken Chili in Light & Tasty August/September 2006, p43

Nutritional Facts

1-1/4 cups with 10 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.

Reviews for Lime Chicken Chili

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 7, 2015

"I needed to add a cup of water it was too thick. it definitely needs even more spice like hot sauce or somethingbut you wouldn't think so with as many spices as it has. I used chopped rotisserie chicken."

MY REVIEW
Reviewed Jan. 14, 2015

"Sounds delicious but cocoa?"

MY REVIEW
Reviewed Jan. 23, 2013

"easy and excellent"

MY REVIEW
Reviewed Oct. 15, 2012

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

MY REVIEW
Reviewed Jul. 20, 2011

"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."

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