Shortcut Chicken Chili
Serve with baked tortilla chips
2 poblano chile peppers, chopped
Sauté first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 8 minutes or until vegetables are tender. Stir in diced tomatoes and next 5 ingredients. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Serve with desired toppings.
Per Serving (PER CUP): 174 Calories; 2g Fat (11.1% calories from fat); trace Saturated Fat; 10g Protein; 28g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 764mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.
COOKS NOTE: We used Del Monte Diced Tomatoes Zesty Chili Style and McCormick White Chicken Chili Seasoning Mix.
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