SoupStew - Hot Chicken Chili
Source of Recipe
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List of Ingredients
SoupStew - Hot Chicken Chili
2 tablespoons vegetable oil
1 onion, chopped
1 stalk celery, chopped
1-1/4 pound boneless skinless chicken breasts, cubed
2 cloves garlic, minced
2 jalapeno peppers, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
Pinch salt, optional
Pinch cayenne pepper
2 cups low-sodium chicken stock
1 can (19-ounces) white kidney beans, drained and rinsed
1/4 cup chopped fresh coriander or parsley
In a large saucepan, heat half of the oil over medium heat; cook onion and celery for 5 minutes. Push to one side. Heat remaining oil on other side of pan over high heat; brown chicken on all sides, about 5 minutes.
Stir in garlic, jalapeno peppers, chili powder, cumin, oregano, optional salt and cayenne; cook, stirring, for 1 minute. Stir in stock; bring to boil. Cover and reduce heat; simmer for 15 minutes. Uncover and simmer for 10 minutes. Stir in beans; cook for 5 minutes, stirring occasionally.
Taste and adjust seasoning if necessary. Serve sprinkled with coriander.
Yield: 6 servings
Nutritional Information Per Serving (1/6 of recipe):
Calories: 247, Carbohydrate: 17 g, Fiber: 6 g, Protein: 28 g,
Fat: 7 g, Sodium: 574 mg, Cholesterol: 55 mg
Diabetic Exchanges: 1/2 Starch, 1 Vegetable, 3-1/2 Very Lean Meat, 1 Fat
Recipe
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