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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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My low-fat version of chili with a kick! Sometimes I use more chili powder and cumin - it just depends on the day! :) Feel free to modify to your tastes! Note: This recipe makes a lot, but it freezes well. Ingredients:
1 lb boneless skinless chicken breast |
7 cups water |
2 teaspoons garlic powder |
2 teaspoons dried parsley |
1 teaspoon onion powder |
1 teaspoon black pepper |
1 onion, chopped fine |
2 garlic cloves, minced |
1 tablespoon olive oil |
1 (16 ounce) jar medium salsa |
1 (10 1/2 ounce) can tomato soup |
2 (10 ounce) cans diced tomatoes with green chilies, with juice (or 1 can with chilis and 1 can without) |
1 (15 ounce) can black beans, drained and rinsed |
2 (15 ounce) cans chili beans |
3 cups frozen corn (can substitute with canned corn) |
1 tablespoon chili powder |
1 teaspoon cumin |
sour cream (optional) |
shredded monterey jack cheese (optional) or cheddar cheese (optional) |
Directions:
1. Add water, garlic powder, parsley, and onion powder to large soup pot and bring to a boil.
2. Add chicken breasts and cook (covered)on medium heat until cooked through (about 12 minutes).
3. While chicken boils, chop onion and garlic.
4. Heat olive oil in a souce pan on low heat. Add onions and garlic to olive oil. Cook on low until onions are translucent.
5. Add jar of salsa to onion/garlic mixture, continue cooking on low, and stir occasionally.
6. When chicken is cooked through, remove chicken breasts from soup pot. Keep remaining broth on medium heat.
7. Add tomato soup, diced tomatoes (with juice), corn (frozen or canned), beans, chili powder, cumin, and the garlic/onion/salsa mixture to soup pot and stir to blend.
8. When chicken is cool enough to handle, shred and return to soup pot.
9. Simmer for 15-20 minutes, stirring occasionally. As with most chilis, the longer you let it simmer, the better the flavors!
10. Serve with sour cream and shredded cheese.
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