First-Place Chicken Chili - dummies

By Rosanne Rust, Cynthia Kleckner

Try this recipe for chicken chili if you’re tired of the same old beef chili you’ve been cooking for years. Shredded chicken, navy beans, and ground-up tortillas combine to make a tasty chili with great texture.

First-Place Chicken Chili

Prep time: 10 minutes

Cook time: 20 minutes

Yield: 9 servings

1/2 tablespoon ground black pepper

1 teaspoon thyme

2 teaspoons cumin

1 teaspoon minced garlic

1 tablespoon chili powder

1/4 cup flour

12 yellow corn tortillas, torn in pieces

1/2 cup canola oil

1/2 cup diced onion

1/2 cup diced celery

1 large green bell pepper, diced

8 cups unsalted chicken stock

3 chicken breasts, cooked and shredded

One 16-ounce can navy beans, drained and rinsed

1/4 cup shredded lowfat cheddar cheese

1 avocado, cut into 8 to 10 slices

1 tablespoon fresh cilantro, minced

Fresh lime wedges (optional)

  1. Combine the pepper, thyme, cumin, garlic, chili powder, and flour in a food processor. Add the tortilla pieces a small amount at a time and process until everything is finely ground.

  2. Heat the canola oil in a Dutch oven. Add the onion, celery, and bell pepper; sauté until the onion is transparent. Add 1/4 cup of the chicken stock and cook until the mixture is well-blended.

  3. Add the ground tortilla mixture and cook until thick.

  4. Slowly add the remaining chicken stock, 1 cup at a time, until soup consistency is achieved.

  5. Add the chicken pieces and the navy beans. Simmer on low heat just until the flavors are well blended, for about 30 minutes.

  6. Serve in warm soup bowls with grated low-fat cheese, avocado slices, fresh cilantro, and lime wedges (if desired).

Per serving: Calories 567 (From Fat 261); Fat 29g (Saturated 5g); Cholesterol 118mg; Sodium 311mg; Carbohydrate 39g (Dietary Fiber 11g); Protein 36; Potassium 830mg.