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Ingredientes
- Chili
- 2 1/2 c. water
- 1 teaspoon lemon pepper
- 1 teaspoon cumin seed
- 4 chicken breast halves (about 1 1/2 pound), skinned
- Cooking vegetable oil spray
- 1 garlic clove, chopped
- 1 c. minced onions
- 2 (9 ounce) pkg. frzn shoepeg white corn Or possibly 2 cans shoepeg corn
- 2 (4 ounce) cans diced green chiles, undrained
- 1 teaspoon grnd cumin
- 2 to 3 T lime juice
- 2 (15 ounce) cans white or possibly northern beans, undrained
- 2/3 c. crushed tortilla chips (optional)
- 1 1/2 ounce (2/3 c.) shredded fat free Monterey Jack cheese
Direcciones
- In large saucepan, put together water, 1 tsp lemon pepper and cumin seed. Bring to a boil. Add in chicken breast halves. Reduce heat to low and simmer 20 to 30 min or possibly till chicken is fork tender and juices run clear. Remove chicken from bones, cut into 1 inch pcs. De-fat the broth, return to saucepan, place chicken back in the stock. Spray medium frying pan with cooking spray, add in 1 chopped garlic clove, cook and stir 1 minute (careful not to burn garlic). Add in to chicken then saute 1 cup onions to frying pan, cook and stir till tender. Add in cooked onions, corn, chilies, grnd cumin and 2 to 3 tbsp lime juice to chicken mix. Bring to a boil. Add in beans, cook till thoroughly heated. To serve place about 1 tbsp each of tortilla chips and cheese in 8 individual soup bowls, ladle hot chili over and serve with salsa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 4 servings | |
| Calories 353 | |
| Calories from Fat 161 | 46% |
| Total Fat 17.87g | 22% |
| Saturated Fat 5.54g | 22% |
| Trans Fat 0.07g | |
| Cholesterol 39mg | 13% |
| Sodium 381mg | 16% |
| Potassium 302mg | 9% |
| Total Carbs 32.93g | 9% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.09g | 1% |
| Protein 15.64g | 25% |
