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Light Chicken Chili

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Submitted by snowbabi

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

40 min

Ingredients

1 453.6
1 1
MEDIUM MEDIUM ONIONS
chopped
1 5
TEASPOON ML GARLIC
minced
2 473
CUPS ML CHICKEN BROTH
4 115.6
OUNCES ML/G GREEN CHILI PEPPERS
chopped
1 5
TEASPOON ML CUMIN
ground
½ 2.5
TEASPOON ML WHITE PEPPER
ground
4 4
EACH EACH FLOUR TORTILLAS *
4 115.6
OUNCES ML/G OLIVES
sliced and drained
½ 118
CUP ML CHEDDAR CHEESE
lowfat, shredded

Directions

Lightly spray a Dutch oven with vegetable oil.

Add chicken, onion, and garlic.

Cook over medium high heat until chicken is just tender, about 5 minutes.

Stir in broth, chili peppers, cumin, and white pepper.

Bring to a boil.

Reduce heat and simmer 5 minutes, uncovered.

Line each of 4 soup bowls with a tortilla.

Spoon in chili and top with olives and cheese.

Serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 314g (11.1 oz)
Amount per Serving
Calories 345 38% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 782mg 33%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 85g
Vitamin A 8% Vitamin C 41%
Calcium 15% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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