When you need a tasty, hearty dinner that’s ready in a flash, this chili fills the bill. With leftover cooked chicken on hand, you can have it on the table in 25 minutes or less. I often make a batch or two ahead of time, freeze it, and just reheat it when we’re river rafting or camping. Add a salad and Italian bread, and you have a meal.
Ingredients
- 2 cans (15 oz) Great Northern beans, rinsed and drained
- 2 packages (10 oz) frozen sweet corn
- 2 cans (14 oz) fat free, lower-sodium chicken broth
- 3 cloves garlic, minced
- 1 cup chopped white onion
- 2 small cans (5.75 oz) chopped green chilies, drained
- 2 tsp ground cumin
- ¼ tsp ground cloves
- ¼ cup dry white wine (optional)
- 1 tsp chopped fresh cilantro
- 4 cups cooked chicken, shredded or cut in pieces
Garnish
- 1 cup shredded Monterey Jack or cheddar cheese
- ¼ cup additional chopped fresh cilantro
How to Make It
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 482 kcal Calories from Fat: 90 kcal |
|
% Daily Value*
|
| Total Fat 10 g 29% |
Trans Fat 0.0 g |
Cholesterol 78 mg 26% |
Sodium 995 mg 17% |
carbohydrates 54 g 42% |
Dietary Fiber 13 g 34% |
Protein 42 g 84% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |