Southwestern Recipes

Sonoran Chicken Chili

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Yield: 8 servings

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup shallots, chopped
  • 3 cloves garlic, minced
  • 2 (14 ounce) cans chopped tomatoes with garlic, oregano and basil
  • 1 (14 ounce) can chopped tomatoes (undrained)
  • 1 (14 ounce) can no-salt-added chicken broth
  • 1 (4 ounce) can chopped green chiles
  • 1/2 teaspoon oregano
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cumin
  • 4 cups cooked chicken, chopped
  • 1 or 2 (16 ounce) cans white beans, drained
  • 3 tablespoons freshly squeezed lime juice
  • 1/4 teaspoon pepper
  • Shredded Cheddar cheese for garnish

Instructions

  1. Heat olive oil in a large saucepan over medium high heat. Add shallots and garlic and sauté until the shallots are soft.
  2. Add all the tomatoes, chicken broth, green chiles, oregano, coriander and cumin. Bring to a boil. Reduce heat and simmer for 20 minutes.
  3. Add chicken and beans and mix well. Cook until heated through.
  4. Add lime juice and pepper and mix well.
  5. Serve garnished with shredded Cheddar cheese.

Nutrition

Approximate values per serving: 250 calories, 5g fat, 60mg cholesterol, 30g protein, 23g carbohydrates, 4g fiber, 404mg sodium, 19% calories from fat

Attribution

The Arizona Republic - March 21, 2001



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