Mexican Two-Bean Chicken Chili
Ingredients
- 2 cups (500 mL) chicken broth
- 1 jar (16 oz or 430 mL) thick and chunky mild salsa
- 1 cup (250 mL) tomato sauce
- 1 medium zucchini, coarsely chopped (about 1 1/4 cups/300 mL)
- 1 1/2 cups (375 mL) rinsed and drained canned black beans
- 1 1/2 cups (375 mL) rinsed and drained canned pinto beans
- 1 cup (250 mL) drained canned whole kernel corn
- 3 cups (750 mL) shredded cooked chicken
- 1 garlic clove, pressed
- 1 1/2 - 2 tbsp (22-30 mL) chili powder
- 1 tsp (5 mL) ground cumin
- Optional toppings such as shredded cheese, sour cream, crushed corn chips or tortilla chips, sliced green onions or fresh cilantro leaves
Directions
Combine broth, salsa and tomato sauce in (4-qt./3.8-L) Casserole. Add zucchini, beans, corn, chicken, pressed garlic, chili powder and cumin. Bring to a boil; reduce heat and simmer 30 minutes, stirring occasionally with Spoon.
Ladle chili into soup bowls. Top with desired toppings.
Yield:
- 10 cups/2.4 L
6 servings of 1 2/3 cups/400 mL (excluding optional ingredients)
Nutrients per serving:
Calories 300, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 60 mg, Sodium 1620 mg, Carbohydrate 32 g, Fiber 9 g, Protein 29 g