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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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10/09/2009

Chicken Chili

I found this recipe in my Taste of Home magazine and just put it in the crock pot. I am not sure if we are eating it tonight or saved for tomorrow.

1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1 cup chopped onion
3 tablespoons canola oil
1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 cup frozen corn
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon minced garlic
1/2 teaspoon celery salt
1/2 teaspoon ground coriander
1/2 teaspoon pepper

Directions
In a large skillet, saute chicken and onion in oil for 5 minutes or until chicken is browned.

Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, corn and seasonings.
Cover and cook on low for 5 hours or until chicken is no longer pink. Garnish with sour cream and cheese if desired. Yield: 6 servings.

Nutritional Analysis: 1 cup equals 318 calories, 10 g fat (2 g saturated fat), 63 mg cholesterol, 1,092 mg sodium, 28 g carbohydrate, 6 g fiber, 28 g protein.

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