Mexican Two Bean Chicken Chili = CHILI HEAVEN
I helped a girlfriend make this at her house last Friday night and it was deeee-licious!!! It was super easy to make, tasted awesome, and it seems like it would be fairly easy to take out things you don’t like, add others, and adjust the spiciness level to suit your tastes. I had to steal her recipe and share it with you!!! It makes a lot, freezes well and is hearty enough that my hubbs wolfed his down and was satisfied. Hey – works for me!
Ingredients:
2 cups chicken broth
1 jar (16 oz) thick and chunky mild salsa
1 cup tomato sauce
1 medium zucchini coarsely chopped (about 1 1/4 cups)
1 1/2 cups black beans
1 1/2 cups pinto beans
1 cup whole kernel corn, drained
3 cups shredded cooked chicken
1 clove garlic, presed
1 1/2 – 2 tbsp chili powder
1 tsp ground cumin
Optional toppings such as shredded cheese, sour cream, crushed tortilla chips, sliced green onions or fresh cilantro leaves
Directions:
1) Combine chicken broth, salsa and tomato sauce in a 4-qt. casserole dish. Add zucchini, beans, corn, chicken, garlic, chili powder and cumin. Bring to a boil; reduce hear and simmer 30 minutes.
2) Ladle chili into soup bowls and top with desired toppings.
Yield: 6 servings (10 cups)
Nutrients per serving:
1 2/3 cups: Calories 290, Total Fat 7g, Saturated Fat 1.5g, Cholesterol 60mg, Carbohydrate 29g, Protein 29g, Sodium 1740 mg, Fiber 8g
Enjoy!!
