Print
Email
Add a photo
Ingredients
- Chili
- 2 1/2 c. water
- 1 teaspoon lemon pepper
- 1 teaspoon cumin seed
- 4 chicken breast halves (about 1 1/2 pound), skinned
- Cooking vegetable oil spray
- 1 garlic clove, chopped
- 1 c. minced onions
- 2 (9 ounce) pkg. frzn shoepeg white corn Or possibly 2 cans shoepeg corn
- 2 (4 ounce) cans diced green chiles, undrained
- 1 teaspoon grnd cumin
- 2 to 3 T lime juice
- 2 (15 ounce) cans white or possibly northern beans, undrained
- 2/3 c. crushed tortilla chips (optional)
- 1 1/2 ounce (2/3 c.) shredded fat free Monterey Jack cheese
Directions
- In large saucepan, put together water, 1 tsp lemon pepper and cumin seed. Bring to a boil. Add in chicken breast halves. Reduce heat to low and simmer 20 to 30 min or possibly till chicken is fork tender and juices run clear. Remove chicken from bones, cut into 1 inch pcs. De-fat the broth, return to saucepan, place chicken back in the stock. Spray medium frying pan with cooking spray, add in 1 chopped garlic clove, cook and stir 1 minute (careful not to burn garlic). Add in to chicken then saute 1 cup onions to frying pan, cook and stir till tender. Add in cooked onions, corn, chilies, grnd cumin and 2 to 3 tbsp lime juice to chicken mix. Bring to a boil. Add in beans, cook till thoroughly heated. To serve place about 1 tbsp each of tortilla chips and cheese in 8 individual soup bowls, ladle hot chili over and serve with salsa.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1269g | |
| Calories 1414 | |
| Calories from Fat 643 | 45% |
| Total Fat 71.49g | 89% |
| Saturated Fat 22.17g | 89% |
| Trans Fat 0.28g | |
| Cholesterol 156mg | 52% |
| Sodium 1525mg | 64% |
| Potassium 1208mg | 35% |
| Total Carbs 131.73g | 35% |
| Dietary Fiber 13.3g | 44% |
| Sugars 8.36g | 6% |
| Protein 62.57g | 100% |
