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

  1. 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.

  2. Ladle chili into soup bowls. Top with desired toppings.

Yield:

  • 10 cups/2.4 L
    6  servings of 1 2/3 

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  

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