Looking for an easy chicken chili recipe? Have salsa, kidney and navy beans, and chicken on hand? Turn them into a hearty chili recipe. Serve with reduced-fat cheese, avocado, and onions.

Ingredients

2 Pounds Boneless, Skinless Chicken Breasts – cubed
Salt and Pepper to taste
2 Cups Salsa
1 (14 1/2-ounce) Can Chopped Tomatoes – with juice
4 Cups Fat-Free Chicken Broth
1 (4-ounce) Can Chopped Green Chilies
2 Teaspoons Dried Oregano Leaves
1 Teaspoon Ground Cumin
2 Cups Frozen Corn – thawed
1 (15-ounce) Can Red Kidney Beans – rinsed and drained
1 (15-ounce) Can Navy Beans – rinsed and drained
Shredded Reduced-Fat Cheese, Avocado, and Red Onions – optional

Recipe Directions

1. In large pot coated with nonstick cooking spray, season chicken and cook until lightly browned, 5 minutes.
2. Add salsa, tomatoes, broth, green chilies, oregano, and cumin. Bring to boil, reduce heat, and cook 15 minutes. Add corn and beans, cooking another 5-10 minutes until well heated and bubbly. Serve with condiments.

Makes 10 (1 cup) servings
Nutrition per serving:
Calories 257
Fat 2g
Saturated Fat 0g
Cholesterol 53mg
Sodium 740mg
Carbohydrate 29g
Dietary Fiber 7g
Sugars 6g
Protein 29g

Spicy Advice: Look for fresh salsa or your favorite flavored salsa to pump up flavor. For a short-cut, use pre-cooked, grilled whole chicken breast fillets (great grilled flavor) or rotisserie chicken.

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