Mexican Chicken Chili Recipe

Name: Mexican Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound roasted chicken breast skin removed; 2 teaspoons white vinegar; 1 teaspoon ground cinnamon; 1 teaspoon canola oil; 1 cup chopped onion frozen; 2 cloves garlic mediums, crushed; 3/4 cup red kidney beans rinsed and drained canned; 2 cups tomatoes low-sodium canned whole; 1/2 tablespoon chili powder; 1 teaspoon ground cumin; salt; fresh ground black pepper; 1/4 cup reduced fat sour cream; 1/2 cup fresh cilantro chopped; 2 tablespoons Mexican style cheese shredded reduced-fat

Servings: persons

1/2 pound roasted chicken breast skin removed
2 teaspoons white vinegar
1 teaspoon ground cinnamon
1 teaspoon canola oil
1 cup chopped onion frozen
2 cloves garlic mediums, crushed
3/4 cup red kidney beans rinsed and drained canned
2 cups tomatoes low-sodium canned whole
1/2 tablespoon chili powder
1 teaspoon ground cumin
salt
fresh ground black pepper
1/4 cup reduced fat sour cream
1/2 cup fresh cilantro chopped
2 tablespoons Mexican style cheese shredded reduced-fat

1
Some like it hot, some not, but everyone loves chili. This cinnamon-spiked chili is perfect for two or a crowd. It's mildly hot. The meal takes only minutes to make, using pre-cooked chicken pieces and canned red beans. Serve it with this easy tortilla salad: Toss together 1/2 cup corn kernels (thawed if frozen), 4 cups shredded iceberg lettuce and 1 1/2 tablespoons low-fat vinaigrette. Sprinkle with 2 cups (2 ounce) reduced-fat tortilla chips.
2
Cut chicken into bite-size pieces (about 1/2-inch cubes). Place in a bowl and sprinkle with vinegar and cinnamon.
3
Heat oil in a medium saucepan over medium-high heat. Saute onions and garlic 1 to 2 minutes; they should not brown. Add the kidney beans, tomatoes, chili powder and cumin. Break up the tomatoes with a spoon. Lower heat to medium, and simmer 15 minutes. Add the chicken, and simmer 5 more minutes. Add salt and pepper to taste. Add more chili powder or cumin as needed. Serve sour cream, cilantro and cheese alongside the chili.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 pound roasted chicken breast skin removed, 2 teaspoons white vinegar, 1 teaspoon ground cinnamon, 1 teaspoon canola oil, and more.

Yes, Mexican Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken Chili

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