AuthorChuckHThis recipe a delicious chicken chili that your family will love.
Ingredients:
Directions:
Rinse the chicken and pat it dry. Season both sides with 1/4 tsp salt and 1/4 tsp pepper. In a large pot cook chicken in 2 tsp olive oil. Cook on medium heat for 3-5 minutes per side or until browned. Remove from heat and allow to cool. Reserve pot to cook further items.
Halve and peel the onion. Mince onions into 1/2 inch pieces.
Mince Cilantro (optional).
In the pot in which you cooked the chicken, add 1 tbsp olive oil and the onions. Cook until softened and lightly brown which is about 4-6 minutes. Add garlic and cook another 30-60 seconds.
Add 1/2 cup of water and the beans with their liquid to the pot of onions. Cook at boil for 5-8 minutes. Shred the chicken with a fork while the beans are cooking. After the 5-8 minutes, add the chicken, salsa, and enchilada sauce. Once it returned to boil, move it to the back burners and add cilantro if you desire.
Place the chili in bowls and garnish with a tbsp of sour cream in the middle.
Plate and enjoy!
Serving Size 1 cup
Servings 6
- Amount Per Serving
- Calories 342Calories from Fat 65
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 125mg42%
- Sodium 1052mg44%
- Potassium 800mg23%
- Total Carbohydrate 37g13%
- Dietary Fiber 9.4g38%
- Sugars 2.9g
- Protein 37g74%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- This recipe has less than 350 calories per serving. This recipe is delicious. If you want it spicier, add more salsa and less enchilada sauce. I am sure you will love it. Fiber content is 9.4 grams.
Ingredients
Directions
Rinse the chicken and pat it dry. Season both sides with 1/4 tsp salt and 1/4 tsp pepper. In a large pot cook chicken in 2 tsp olive oil. Cook on medium heat for 3-5 minutes per side or until browned. Remove from heat and allow to cool. Reserve pot to cook further items.
Halve and peel the onion. Mince onions into 1/2 inch pieces.
Mince Cilantro (optional).
In the pot in which you cooked the chicken, add 1 tbsp olive oil and the onions. Cook until softened and lightly brown which is about 4-6 minutes. Add garlic and cook another 30-60 seconds.
Add 1/2 cup of water and the beans with their liquid to the pot of onions. Cook at boil for 5-8 minutes. Shred the chicken with a fork while the beans are cooking. After the 5-8 minutes, add the chicken, salsa, and enchilada sauce. Once it returned to boil, move it to the back burners and add cilantro if you desire.
Place the chili in bowls and garnish with a tbsp of sour cream in the middle.
Plate and enjoy!
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