Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This easy, one-dish southwest chicken chili meal comes together in a snap. Serve with baked tortilla chips and margaritas.

Jaime Harder
Recipe by Cooking Light October 2006

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Yield:
4 servings (serving size: about 1 1/2 cups)
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Ingredients

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Directions

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  • Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic; cook 5 minutes or until onion is translucent, stirring often. Add chicken to pan; cook 5 minutes, stirring often. Add cilantro and next 6 ingredients (through tomatoes), stirring to combine; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

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  • Combine masa harina and 3 tablespoons water in a small bowl. Add to chicken mixture, stirring well to combine. Simmer, uncovered, 10 minutes. Garnish with chopped cilantro, if desired.

Nutrition Facts

311 calories; calories from fat 10%; fat 3.5g; saturated fat 0.8g; mono fat 1g; poly fat 0.9g; protein 33.6g; carbohydrates 36.7g; fiber 10.5g; cholesterol 65mg; iron 3.4mg; sodium 749mg; calcium 98mg.
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