Published February 25, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 8
Total Time: 35 min
Prep Time: 20 min | Cook Time: 15 min
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.
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Serving size: |
approx. 1 1/2 cups |
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Calories per serving: |
232 |
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Total Fat 4.3g |
7% |
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Sodium 195mg |
8% |
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Serving size: |
approx. 1 1/2 cups |
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Calories per serving: |
232 |
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% Daily Value* |
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Total Fat 4.3g |
7% |
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Saturated Fat 1.0g |
5% |
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Sodium 195mg |
8% |
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Total Carbohydrate 26.0g |
9% |
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Protein 21.0g |
29% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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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:
- 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.
