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From the ACS cookbook Celebrate! Healthy Entertaining for Any Occasion
Double or triple this recipe—chili freezes well. Serve it straight up or
try one of these serving suggestions: fill a tortilla with chili, serve
chili over spaghetti noodles, or top a baked potato with chili.
Ingredients
- 3 skinless chicken breast halves,
bone intact
- 6 cups water
- 1 large onion, sliced lengthwise
- 2 tablespoons cilantro
- 2 cups fat-free chicken broth
- 4 corn tortillas, cut into 1-inch
strips
- 1 4-1/2-ounce can diced green chiles
- 1 15-ounce can corn, drained
- 2 15-ounce cans Great Northern
beans (or other white bean)
- 1 cup green tomatoes or tomatillos,
chopped into 1-inch pieces
- 1 tablespoon fajita seasoning
- 1/4 teaspoon garlic salt
- 1 tablespoon lime juice
Directions
Bring chicken, water, onion, and cilantro to a boil in a large stockpot. Reduce
heat and simmer 20 minutes. Remove chicken and cool.
Meanwhile, in a small saucepan, bring chicken broth to a boil, stir in tortillas,
and turn off heat.
Pull chicken off the bone and cut into bite-sized pieces. Return to stockpot.
Add chiles, corn, beans, tomatoes, fajita seasoning, and garlic salt.
Add tortilla/broth mixture to stockpot and simmer 15 minutes.
Add lime juice to chili and serve.
Makes approximately 10 cups. Serves 8. Approximate per serving: 330 calories; 5 grams of fat.
Celebrate! Healthy Entertaining for Any Occasion is available online or by calling 1-800-ACS-2345.
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