1 (14.5-ounce) can whole tomatoes, undrained and chopped
3 cups diced cooked chicken
1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
1/2 cup low-fat sour cream
How to Make It
Heat oil in a large Dutch oven over medium-high heat. Add onion; saute 5 minutes. Add chili powder and next 4 ingredients (powder through garlic); saute 30 seconds. Add Chicken Stock, beans, and tomatoes; bring to a boil. Reduce heat to medium-low; simmer 30 minutes. Stir in chicken; simmer 15 minutes. Serve with cheese and sour cream.
More like a soup than a chili, but very good. I used only about 1 cup of onion cuz I don't like it and 3 cups seemed like a huge amount. I rinsed my beans to cut down on the sodium. I also added a good size squirt of Srirachi hot sauce which gave it a nice smokey heat.
I have been making this recipe for a couple years now, it is a staple for us during the winter months! I like to add 2-3 chopped peppers to this. I try to vary the colors so there are 3 different colors.
I could seriously "oink" out on this chili! Delish!
Few changes: I used my crock pot and started with raw chicken, diced roasted tomatoes, and chicken broth. Browned onion and garlic; added spices (chipotle chili powder- 1 1/2 TBLS) and let these items cook overnight. In the a.m., chicken shredded nicely in the crock pot. Added 2 cans of black beans, 14 oz of tomato sauce and cooked a bit longer. Soooo yummy!
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