Description
My low-fat version of chili with a kick! Sometimes i use more chili powder and cumin – it just depends on the day! 🙂 feel free to modify to your tastes!
Note: this recipe makes a lot, but it freezes well.
Ingredients
- Boneless Skinless Chicken Breast
- Water
- Garlic Powder
- Dried Parsley
- Onion Powder
- Black Pepper
- Onion
- Garlic Cloves
- Olive Oil
- Salsa
- Tomato Soup
- Diced Tomatoes With Green Chilies
- Black Beans
- Chili Beans
- Frozen Corn
- Chili Powder
- Cumin
- Sour Cream
- Monterey Jack Cheese
Instructions
- Add water, garlic powder, parsley, and onion powder to large soup pot and bring to a boil
- Add chicken breasts and cook on medium heat until cooked through
- While chicken boils, chop onion and garlic
- Heat olive oil in a souce pan on low heat
- Add onions and garlic to olive oil
- Cook on low until onions are translucent
- Add jar of salsa to onion / garlic mixture, continue cooking on low, and stir occasionally
- When chicken is cooked through, remove chicken breasts from soup pot
- Keep remaining broth on medium heat
- Add tomato soup, diced tomatoes, corn, beans, chili powder, cumin, and the garlic / onion / salsa mixture to soup pot and stir to blend
- When chicken is cool enough to handle, shred and return to soup pot
- Simmer for 15-20 minutes, stirring occasionally
- As with most chilis, the longer you let it simmer, the better the flavors!
- Serve with sour cream and shredded cheese