Sideline Chicken Chili

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.

Makes approximately 10 cups
Serves: 8

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

  1. Bring chicken, water, onion, and cilantro to a boil in a large stockpot. Reduce heat and simmer 20 minutes. Remove chicken and cool.
  2. Meanwhile, in a small saucepan, bring chicken broth to a boil, stir in tortillas, and turn off heat.
  3. Pull chicken off the bone and cut into bite-sized pieces. Return to stockpot.
  4. Add chiles, corn, beans, tomatoes, fajita seasoning, and garlic salt.
  5. Add tortilla/broth mixture to stockpot and simmer 15 minutes.
  6. Add lime juice to chili and serve.

Per Serving (approximate)

Calories 330
Total Fat 5g

Celebrate! Healthy Entertaining for Any Occasion
Copyright ©2001 American Cancer Society.