Chicken Chili
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces whole onion or 7 ounces chopped ready-cut onion (1⅔ cups)
- 2large cloves garlic
- 1teaspoon canola oil
- 8ounces skinless, boneless chicken breasts
- 15or 16-ounce can low-sodium white beans (Great Northern, white kidney)
- ½jalapeno
- ½teaspoon ground coriander
- 1teaspoon ground cumin
- 14ounce can no-salt-added crushed tomatoes
- 1ounce red onion to yield 2 tablespoons finely minced
- 10sprigs cilantro to yield 1 tablespoon chopped
- 1lime
- 1cup frozen corn kernels
- 4tablespoons nonfat yogurt
- Freshly ground black pepper
Nutritional analysis per serving (2 servings)
650 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 102 grams carbohydrates; 21 grams dietary fiber; 20 grams sugars; 52 grams protein; 1208 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Chop whole onion.
- Step 2
Heat on high heat nonstick pan large enough to hold all ingredients.
- Step 3
Mince garlic.
- Step 4
Reduce heat to medium-high, and add oil; add onion and garlic, and saute until onion begins to brown.
- Step 5
Wash, dry and cube chicken.
- Step 6
Rinse and drain beans.
- Step 7
Add chicken to pan, and brown on both sides.
- Step 8
Wash, seed and mince jalapeno.
- Step 9
When chicken is brown, add jalapeno, coriander, cumin, crushed tomatoes and beans. Reduce heat, and simmer while preparing rest of dish.
- Step 10
Mince red onion; wash, dry and chop cilantro.
- Step 11
Squeeze half of lime into chili; stir in corn; season with pepper.
- Step 12
Continue cooking for about five minutes; then, serve with yogurt, lime wedges, chopped red onion and chopped cilantro.
Private Notes
Comments
Okay starter recipe. Had to add some chicken broth. Also added some additional veggies and simmered for longer than it called for.
I added some broth because it seemed to be missing some liquid in the ingredients. It was pretty good and I think good for variations if I make it again.
I clipped this recipe when it appeared in 1994 (!) and have been making it ever since. You might want to consider a note made in 2008 when serving it to senior guests: blanche or avoid the red onion. The other note says, "OUTSTANDING!"
delish! I used rotisserie chicken, and it worked perfectly.
You lost me at boneless skinless breasts. The least flavorful part of the chicken,
I doubled this recipe for the family, but still only used one can of crushed tomatoes. I used four ears of fresh corn off the Cobb as well as some bell pepper. It wasn’t flavorful enough for me, I added some Adobo and chipotle chili powder, a little salt and more garlic