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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I love chicken chili and this one is a little different. Adapted from Cooking Light. Serving size: 1 cup chili, 1 T. cheese, and 1 T. sour cream. 280 calories, 9.2 g fat, 26.6 g carb, 5.4 g fiber, 54 mg cholesterol Ingredients:
2 teaspoons olive oil |
3 cups chopped onions |
1/4 cup chili powder |
1 1/2 teaspoons dried oregano |
1 1/2 teaspoons ground cumin |
3/4 teaspoon salt |
3 garlic cloves, minced |
3 cups chicken stock |
1 (16 ounce) can kidney beans, drained |
1 (14 1/2 ounce) can whole tomatoes, undrained and chopped |
3 cups diced cooked chicken |
1/2 cup shredded extra-sharp low-fat cheddar cheese |
1/2 cup low-fat sour cream |
Directions:
1. Add the oil to a large pot; heat oil over medium-high heat.
2. Add in onion; stir/saute 5 minutes.
3. Add chili powder and the next 4 incredients; stir/saute for 30 seconds.
4. Add in the chicken stock, beans, and tomatoes; bring to a boil.
5. Lower heat to medium-low; simmer for 30 minutes.
6. Add in the chicken; stir to mix; simmer for 15 minutes.
7. Ladle chili into individual soup bowls; top with cheese and sour cream.
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