Chicken Chili in a Jiffy
Published February 25, 2013 | Written by The Healthline Editorial Team
If you prefer a thicker chili, you can add an additional can of navy beans that you've pureed in a blender with a little chicken stock. Simply stir it in with the can of whole beans.
|Serving size:||approx. 1 1/2 cups|
|Calories per serving:||232|
|Total Fat 4.3g||7%|
- Vegetable cooking spray
- 1 onion, chopped
- 1 teaspoon garlic, minced
- 2 teaspoons chili powder, preferably smoked
- 1 teaspoon ground cumin
- 2 cups reduced-sodium chicken broth
- 1 (18.75 oz.) can tomatillos, drained and chopped
- 2 large tomatoes, diced
- 1 (4 oz.) can diced green chiles
- 1 cup frozen corn
- 1 rotisserie chicken
- 1 (15 oz.) can navy beans
- 1 teaspoon reduced-sodium soy sauce
- Freshly cracked black pepper, to taste
Step by Step:
- In a large Dutch oven or stockpot sprayed with cooking spray, cook onion over medium-high heat until translucent, about 3 minutes.
- Add garlic, chili powder, and cumin and cook 30 seconds. Stir in broth and next 3 ingredients and bring mixture to a boil. Reduce heat and simmer 10 minutes.
- Meanwhile, remove skin and bones from chicken and roughly chop meat into bitesized pieces. Add meat to soup, along with corn and beans and bring to a simmer. Adjust seasoning with soy sauce and pepper, to taste.