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Ingredients
- 2 pounds skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces
- 2 teaspoons ground cumin
- 1/4 teaspoon salt
- 1 tablespoon olive oil or cooking oil
- 1 16 ounce jar green salsa
- 1 16 ounce package frozen pepper stir-fry vegetables (yellow, green, and red sweet peppers, and onion)
- 1 15 ounce can cannellini beans (white kidney beans), rinsed and drained
- 1 14 1/2 ounce can diced tomatoes with onion and garlic
- Dairy sour cream (optional)
- Shredded cheese (optional)
Details
Servings 4
Preparation
Step 1
1. In a large bowl, toss chicken with cumin and salt to coat. In a large skillet, cook chicken, half at a time, in hot oil over medium heat until no longer pink. Drain off fat. Place chicken in a 4- or 5-quart slow cooker. Stir in salsa, stir-fry vegetables, beans, and undrained tomatoes.
2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
3. Reserve 3 cups of the chili; store* as directed below. Use for Kickin' Chicken Taco Salad (see recipe below). Serve remaining chili. If desired, top with sour cream and cheese. Makes 4 (1 1/2-cup) servings + reserves.
From the Test Kitchen*•Place chili in an airtight container. Seal and chill for up to 3 days.
Kickin' Chicken Taco Salad:•In a medium sauce pan, heat reserved chili over medium-low heat until hot. In a very large bowl, combine 6 cups torn green leaf lettuce; 1 large avocado, halved, seeded, peeled, and chopped; 1 cup grape tomatoes or cherry tomatoes, halved, if desired; and 1/2 cup chopped red onion. Add heated chili; toss to combine. Divide among 4 large salad bowls. Sprinkle with 1 1/2 cups coarsely crushed lime-flavor or plain tortilla chips. If desired, spoon Cilantro Sour Cream evenly onto salads. Makes 4 servings.
Cilantro Sour Cream:•In a small bowl, combine 1/2 cup dairy sour cream and 1/4 cup snipped fresh cilantro.
•Nutrition Facts per serving of Kickin' Chicken Taco Salad: 283 cal., 10 g total fat (2 g sat. fat), 44 mg chol., 537 mg sodium, 27 g carb., 7 g dietary fiber, 23 g protein.
Nutrition Facts (Kickin' Chicken Chili with Vegetables) Servings Per Recipe 4,
cal. (kcal) 305,
Fat, total (g) 5,
chol. (mg) 88,
sat. fat (g) 1,
carb. (g) 24,
Monosaturated fat (g) 2,
Polyunsaturated fat (g) 1,
fiber (g) 6,
sugar (g) 7,
pro. (g) 41,
vit. A (IU) 486,
vit. C (mg) 37,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 13,
Pyridoxine (Vit. B6) (mg) 1,
Folate (µg) 4,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 914,
Potassium (mg) 414,
calcium (mg) 101,
iron (mg) 3,
Vegetables () 2,
Starch () 1,
Lean Meat () 4,
Fat () 1,
Percent Daily Values are based on a 2,000 calorie diet
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