Print |

Text Size:

A

A

A

Slow-cooked Southwestern chicken chili

Preparation time: 25 minutes

 

1 1/2 medium onions, chopped
3 medium plum tomatoes, chopped
2 cloves garlic, minced
2 cups fat-free, low-sodium chicken broth
2 cups shredded, cooked chicken breast
1 can (15 ounces) kidney beans with liquid
1 can (15 ounces) sweet corn with liquid
1 small can (6 ounces) tomato paste
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1/2 cup chopped cilantro (optional)

In a slow cooker or Crock-Pot, add all ingredients except cilantro, combine well, and turn on high setting for two hours. Reduce to low setting and cook for additional 5 hours, stirring occasionally, until vegetables are tender. Ladle into soup bowls and garnish each serving with 2 tablespoons chopped cilantro (optional). Serve immediately.

Yield: 8 cups
Serving Size: 1 cup

Nutrition Facts

Per Serving:
  Calories: 174
  Carbohydrate: 24 g
  Protein: 16 g
  Fat: 2 g
  Saturated fat: 0 g
  Sodium: 79 mg
  Fiber: 4 g
  Exchanges per serving: 1 1/2 starch, 1 1/2 very lean meat
  Carbohydrate choices: 1 1/2

This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.

More Poultry recipes

Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on this information.