Dinner: Chicken Chili Recipe
Ingredients
2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped green pepper
2 garlic cloves, minced
4-1/2 cups diced cooked chicken
2 cans (14-1/2 ounces each) stewed tomatoes
1 can (15 ounces) pinto beans, drained
2/3 to 3/4 cup mild or medium picante sauce
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
Optional toppings: shredded cheddar cheese, diced avocado and sour cream
Instructions
In a Dutch oven, heat oil on medium. Saute onion, green pepper and garlic until tender. Add chicken, tomatoes, beans, picante sauce and seasonings; bring to a boil. Reduce heat; simmer for 20 minutes. Ladle into soup bowls. Top with cheese, avocado and sour cream if desired.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
