Recipe
Soup, Chili & Stew
Spicy Chicken Chili
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 4 uncooked chicken breasts, cut in cubes | ||
| 1 small onion, finely chopped | ||
| 1 tbsp. olive oil | ||
| 2 (10 oz each) cans green enchilada sauce | ||
| 1 (4 oz) can Hy-Vee diced green chilies, drained | ||
| 1 c. Hy-Vee chicken broth | ||
| 1 (15 oz) can navy beans, drained and rinsed | ||
| 1 (15 oz) can great Northern beans, drained and rinsed | ||
| 2 tsp. cumin | ||
| 2 tsp. garlic powder | ||
| ½ tsp. dried oregano | ||
| 2 dash(es) cayenne red pepper | ||
| 20 peppermill cranks of fresh ground pepper | ||
| Hy-Vee shredded Cheddar cheese | ||
| Hy-Vee sour cream | ||
| crushed Hy-Vee tortilla chips |
Directions
- Cook cubed chicken, onion and oil in a large saucepan until chicken is no longer pink.
- Add enchilada sauce, chilies, broth, navy beans, Northern beans, cumin, garlic powder, oregano, cayenne and fresh pepper to chicken mixture. Simmer for 20 minutes.
- Serve and top with shredded cheese, sour cream and tortilla chips, if desired.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 60mg
- Sodium: 530mg
- Total Carbohydrates: 35g
- Protein: 30g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 20%
0%
Iron 20%
0%
Calcium 10%