Ingrédients pour Quick Chicken Chili
- Low Sodium Chicken Broth
- Low Sodium Tomatoes
- 1 medium onion (chopped)
- Dried New Mexico Chiles
- Chili Powder
- Garlic Cloves
- Fresh Cilantro
- Pumpkin Seeds
- Ground Cumin
- 1 teaspoon salt
- Cooked Chicken
- Black Beans
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Comment préparer Quick Chicken Chili
- Combine 4 cups chicken broth, 1 (28-ounce) can crushed tomatoes, 2-4 fresh green chiles (adjust to your spice preference), 1 medium onion (chopped), 4 cloves garlic (minced), 1/2 cup chopped cilantro, 1 teaspoon chili powder, 1 teaspoon cumin, and 1 teaspoon salt in a blender. Blend until completely smooth (about 2 minutes).
- Heat 2 tablespoons olive oil in a 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking. Pour in the blended sauce and bring to a boil, uncovered, stirring occasionally for 5 minutes.
- While the sauce simmers, coarsely shred 2 cups cooked chicken breast.
- Stir in the shredded chicken and 1 (15-ounce) can of kidney beans (drained and rinsed) into the chili. Reduce heat to moderately low, cover, and simmer for 10 minutes to allow flavors to meld.
- Serve hot, garnished with sour cream, tortilla strips, and avocado slices (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
17g
Fat
18g
Carbs
9g
