My Favorite Chicken Chili

 

With Americans spending almost an hour a day on food preparation and clean up , I always recommend using recipe-ready ingredients to help cut down on meal prep time whenever possible. Use products likes bread mixes that only require water, canned soups and bases, frozen and pre-chopped veggies and pre-cooked protein, such as Tyson® Grilled & Ready™ Whole Breast Fillets, provide convenience without sacrificing flavor or nutrition.

My recipes for Chipotle Chicken Soft Tacos with Avocado Salsa, and Speedy Chicken Chili (trim&TERRIFIC Too Hot in the Kitchen) can be made using pre-cooked frozen chicken breasts which can go from freezer to plate in less than five minutes.

Makes 10 (1-cup) servings

2 pounds boneless, skinless chicken breasts, cubed (frozen pre-cooked grilled and ready chicken breast or rotessiere chicken)
Salt and pepper to taste
2 cups salsa
1 (14 1/2-ounce) can chopped tomatoes, with juice
4 cups fat-free chicken broth
1 (4-ounce) can chopped green chilies
2 teaspoon dried oregano leaves
1 teaspoon ground cumin
2 cups frozen corn, thawed
1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can navy beans, rinsed and drained
Shredded reduced-fat cheese, avocado, and red onions, optional

1. In large pot coated with nonstick cooking spray, season chicken and cook until lightly browned, 5 minutes.

2. Add salsa, tomatoes, broth, green chilies, oregano, and cumin. Bring to boil, reduce heat, and cook 15 minutes. Add corn and beans, cooking another 5-10 minutes until well heated and bubbly. Serve with condiments.

Nutritional information per serving:
Calories 257 Calories from fat 7% Fat 2g Saturated Fat 0g Cholesterol 53mg Sodium 740mg Carbohydrate 29g Dietary Fiber 7g Sugars 6g Protein 29g Dietary Exchanges: 2 starch, 4 very lean meat

Spicy Advice: Look for fresh salsa or your favorite flavored salsa to pump up flavor. For a short-cut, use pre- cooked, grilled whole chicken breast fillets (great grilled flavor) or rotisserie chicken.
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Chipotle Chicken Soft Tacos with Avocado Salsa  (trim&TERRIFIC Too Hot in the Kitchen)

Makes 3 cups chicken

1 tablespoon olive oil
1/4 cup chopped red onion
1 teaspoon minced garlic
2-3 tablespoons chopped chipotle peppers (in can)
1 tablespoon honey
2 cups chopped tomatoes
1/4 cup chopped green onions
2 cups cooked shredded chicken (frozen pre-cooked grilled and ready chicken breast)
Salt and pepper to taste
8 small four tortillas, heated
Avocado Salsa (recipe follows)

1. In large nonstick skillet, heat olive oil and cook onions and garlic several minutes, stirring.
2.  Add chipotle peppers, honey and tomatoes, cooking and stirring for 5-7 minutes, or until slightly thickened.
3.  Add green onions and chicken.  Season to taste.  Top each tortilla with chicken mixture and Avocado Salsa.

Avocado Salsa  (trim&TERRIFIC Too Hot in the Kitchen)
The seasoned vinegars bind together this wonderful blend of ingredients.

Makes about 1 1/2 cups

1/3 cup finely chopped cucumber
1/3 cup finely chopped red onion
1 tablespoon finely chopped parsley
1 large avocado, diced
1/2 teaspoon olive oil
1 tablespoonNAKANO seasoned rice vinegar
Salt and pepper to taste

1. In bowl, combine all ingredients together. Season to taste. Refrigerate until using.