BREAST*****Chicken Chili with Green Salsa

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Very good for both, Dan especially loved, and easy to pull together, even on a week night.

04/08/12 - UPDATE - Served over Thai Jasmine rice. Very good. Try it with brown basmati.

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  • 3

Ingredients

  • 7-8 ounces boneless, skinless chicken breast, cooked and shredded
  • 2 tsp. EVOO
  • 1 clove garlic, minced
  • 1/2 medium onion, finely diced
  • 1 - 19 ounce can black beans, rinsed and drained
  • 14 tbsp. mild or medium-hot green salsa
  • 2 tsp. chile powder (not too hot)
  • 1/4 cup chicken broth
  • 1/2 can fire-roasted tomatoes
  • 2 tbsp. chopped fresh cilantro (oops, forgot this - it would be good, though)
  • 1 pinch salt

Preparation

Step 1

* Heat oil in nonstick pan over medium-high heat until hot. Saute garlic and onion until tender. Add remaining ingredients, except cilantro and cook 30 minutes or so to reduce and blend flavors, stirring occasionally.

*(If cooking longer, hold off on adding the beans until about 15 minutes before serving - it cooked for about 45 minutes and the beans were just starting to get mushy)

* Just before serving, stir in cilantro and adjust seasonings to taste.

*NUTRITION:*

* Calories -265
* Fat - 5.2
* Sat Fat - .8
* Carbs - 29.0
* Fibre - 8.8
* Protein - 26.2

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