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Mexican Chicken Chili |
Yields: 8 Servings
226 Calories
4.8 Grams Fat per serving
HSC Cafeterias,
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Yields: 8 Servings |
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226 Calories |
4.8 Grams Fat per serving |
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HSC Cafeterias, |
WVUH |
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| Amount: | Ingredients: | ||
| 5 oz. | Boneless, skinless chicken breasts | ||
| 2 Tbsp. | Olive Oil | ||
| 5 Quart | Water | ||
| 1 ¼ cup | Chicken Broth | ||
| ¼ cup | Tomato Sauce | ||
| 1 ¾ cup | Potatoes, peeled and diced | ||
| 1 2/3 cup | Onions, diced | ||
| 1 cup | Corn | ||
| 1/3 cup | Carrot, diced or grated | ||
| 2/3 cup | Celery, diced | ||
| 2 cups | Diced Canned Tomatoes | ||
| 2-15 oz. | Cans Red Kidney Beans | ||
| 3 Tbsp. | Jalapeno Peppers, diced | ||
| ½ cup | Parsley, chopped | ||
| 2 | Cloves Garlic, chopped | ||
| 3 Tbsp. | Chili Powder | ||
| 2 tsp. | Cumin | ||
| Dash | Cayenne Pepper | ||
| Dash | Basil | ||
| Dash | Oregano | ||
| Sauté the chicken breasts in the olive oil over medium heat. Cook on both sides until done. Shred chicken. | |||
| Place all ingredients in pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for about 1 hour. | |||