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Chicken Chili 2
1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
3/4 cup chopped onion
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 (15 ounce) can garbanzo, white or red kidney beans, drained
1 (14 1/2 ounce) can diced tomatoes
1 cup chicken broth
1/2 cup tomato ketchup
1 tablespoon chili powder
1/8 teaspoon crushed red pepper
Sour cream (optional)
Shredded cheese (optional)
Tortilla chips (optional)
In medium skillet coated with nonstick cooking spray, cook chicken, onion, pepper and garlic over medium-high heat until chicken is no longer pink, stirring constantly.
Add beans, tomatoes, broth, ketchup, chili powder and red pepper. Cover; simmer 10 minutes.
Serve with sour cream, shredded cheese and tortilla chips if desired.