Chicken Chile

Chicken Chili
Serve with baked tortilla chips and fat free sour cream.

Servings: 4 large servings

• 4 boneless, skinless chicken breasts
• Cooking oil spray
• 2 - 14 ounce cans fat free chicken broth
• 8 1/2 cups water
• 1/2 cup tomato sauce
• 1 large potato, peeled and chopped
• 1 small sweet onion, diced
• 1 stalk celery
• 1 carrot, sliced thin
• 1 cup, canned diced tomatoes
• 1 cup frozen corn
• 1 - 15 ounce can kidney beans, with liquid
• 1/4 cup diced red bell pepper
• 1 serrano pepper, seeded and chopped
• 1 clove garlic, minced
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• pinch of oregano and basil

Place chicken breasts between two pieces of plastic wrap and flatten with kitchen mallet to tenderize.

Spray cooking oil spray in large non stick Dutch oven. Sauté chicken over medium - high heat - 8 to 10 minutes per side or until done. Let chicken cool. Leave crispies from chicken in pot.

Shred chicken when cool enough to handle and place back in Dutch oven. Add remaining ingredients to pot and bring to a boil. Reduce heat to very low and simmer slowly for 4 hours, stirring often. Chile will reduce and darken in color.

Serve with chopped parsley, fat free sour cream and baked tortilla chips.

Per Serving: 249 Calories
4g Fat (13.7% calories from fat)
28g Protein
30g Carbohydrate
6g Dietary Fiber
44mg Cholesterol
753mg Sodium