Chicken Chili in a Jiffy

Chicken Chili in a Jiffy

Published February 25, 2013 | Written by

Published by: Healthline Exclusive

Servings: 8
Total Time: 35 min

Prep Time: 20 min | Cook Time: 15 min

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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.

Nutrition Facts
Serving size: approx. 1 1/2 cups
Calories per serving: 232
Total Fat 4.3g 7%
Sodium 195mg 8%

Ingredients

  • 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:

  1. In a large Dutch oven or stockpot sprayed with cooking spray, cook onion over medium-high heat until translucent, about 3 minutes.
  2. 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.
  3. 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.
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