Reader Recipe
Chicken Chili

Millie Kirchoff | Nueces EC

“Ground cloves add that secret something.”

1 cup diced onion
3 cloves garlic, minced and sprinkled lightly with salt
1 tablespoon butter
4–6 boneless, skinless chicken breasts, precooked and diced into bite-size pieces
1 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon ground cloves
4 cans cannellini beans (15.5 ounces each), drained and rinsed
3 cups chicken broth
2 cans diced green chiles (4 ounces each)
2 cups frozen whole-kernel corn
1 lime
3/4 cup Monterey jack cheese, shredded

1. In a Dutch oven over high heat, sauté the onion and garlic in butter about 2 minutes.

2. Reduce heat to medium-high and add precooked chicken and seasonings.

3. Add beans, chicken broth, chiles and corn. Cook 45–60 minutes.

4. Serve in individual bowls with a squeeze of lime juice and 1 tablespoon shredded cheese over each.

Servings: 12. Serving size: 9 ounces. Per serving: 204 calories, 12.66 g protein, 4.73 g fat, 29.05 g carbohydrates, 7.33 g dietary fiber, 510 mg sodium, 2.44 g sugars, 14 mg cholesterol

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