Name: Chicken Salsa Chili
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 16 ounce jar thick and chunky salsa; 1 15 ounce can yellow hominy or garbanzo beans (chick peas), rinsed and drained; 1 15 ounce can dark red kidney beans or black beans, rinsed and drained; 1 14 ounce can chicken broth; 1 9 ounce package (2 cups) frozen diced cooked chicken; 1 4 ounce can diced green chile peppers; 1 tablespoon chili powder; 2 teaspoons bottled minced garlic or 1/2 teaspoon garlic powder; ¼ - ½ teaspoon crushed red pepper; ¼ cup snipped fresh cilantro; 2 tablespoons lime juice; Dairy sour cream or plain low-fat yogurt (optional); Chopped red onion and/or sliced green onion (optional); Shredded sharp cheddar cheese (optional); Chopped avocado (optional)

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Directions

Step 1
In a 4-quart Dutch oven, combine salsa, hominy, beans, chicken broth, chicken, chile peppers, chili powder, garlic and red pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.

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Step 2
Just before serving, stir in cilantro and lime juice. If you like, top each serving with sour cream, red onion, cheese and/or avocado.

Nutrition Facts

Per Serving:

190 calories; fat 2g; cholesterol 23mg; carbohydrates 27g; insoluble fiber 7g; protein 17g; vitamin a 1117.6IU; vitamin c 18.3mg; sodium 1200mg; calcium 80.8mg; iron 2mg.

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Chicken Salsa Chili

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Ingredients

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Nutrition Facts