This hearty chicken chili makes a satisfying main dish. Serve it topped with shredded Cheddar cheese and fresh cilantro.
Fire Roasted Tomato Chicken Chili
- Prep Time 30 min
- Total 30 min
- Servings 4
- Ingredients 12
Ingredients
- 2 teaspoons canola or olive oil
- 1 large onion, chopped (1 cup)
- 1 lb boneless skinless chicken thighs, cut into 3/4-inch chunks
- 2 cloves garlic, finely chopped
- 1 fresh jalapeño chile, seeded, finely chopped (about 1 tablespoon)
- 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
- 1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
- 1/4 cup chopped fresh cilantro
- 1 tablespoon chili powder
- 1/4 teaspoon salt
- 3/4 cup water
- Shredded reduced-fat sharp Cheddar cheese, if desired
Instructions
-
Step1In 4-quart saucepan, heat oil over medium-high heat. Add onion, chicken, garlic and chile; cook 5 to 7 minutes, stirring frequently, until chicken is light golden brown.
-
Step2Add tomatoes, beans, 2 tablespoons of the cilantro, the chili powder, salt and water; heat to boiling. Reduce heat to low; simmer 12 to 15 minutes or until chicken is no longer pink in center and flavors are blended, stirring occasionally.
-
Step3To serve, sprinkle with remaining cilantro and cheese.
Nutrition
340
Calories
9g
Total Fat
34g
Protein
30g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 340
- Calories from Fat
- 80
- Total Fat
- 9g
- 13%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 24%
- Sodium
- 820mg
- 34%
- Potassium
- 360mg
- 10%
- Total Carbohydrate
- 30g
- 10%
- Dietary Fiber
- 8g
- 33%
- Sugars
- 2g
- Protein
- 34g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 20%
- 20%
- Calcium
- 10%
- 10%
- Iron
- 25%
- 25%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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