Confetti chicken chili by Ross Mathews
2
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
Warm up with this chicken chili on cold winter days. Ross serves it with a spoonful of low-fat sour cream, some chopped scallions, a lime wedge, and a few shakes of hot sauce. Other great garnishes include nonfat plain yogurt, low-fat shredded cheese, tortilla strips, and/or thinly sliced radishes. Freeze any leftovers in pint-size containers for easy, reheatable meals another day.
Ingredients
Olive oil
1 Tbsp
Uncooked boneless skinless chicken breast
1 pound(s), cut into ½-inch cubes
Kosher salt
2 pinch(es)
Black pepper
2 pinch(es)
Uncooked onion
1 medium, yellow variety, chopped finely
Yellow bell pepper
1 medium, chopped finely
Red bell pepper
1 medium, chopped finely
Garlic clove
2 clove(s), chopped finely
Crushed red pepper flakes
2 pinch(es)
Canned white beans
30 oz, rinsed and drained
Canned low-sodium chicken broth
29 fl oz
Canned diced green chiles
4 oz, drained
Lime
1 item(s)
Scallions
4 medium, sliced thinly
Reduced fat sour cream
½ cup(s)
Hot sauce
8 splash(es), optional
Instructions
1
In a large soup pot, warm oil over medium-high heat. Add chicken, salt, and pepper; sauté chicken until lightly browned, about 1 to 2 minutes. Add onion and bell peppers; sauté until vegetables begin to soften, about 3 to 4 minutes.
2
Add garlic and crushed red pepper; cook, stirring frequently, 1 to 2 minutes. Add beans, broth, and chiles; squeeze lime juice into pot, stir, and bring to a boil. Reduce heat to low and simmer, covered, stirring often, about 30 minutes.
3
Taste and adjust seasonings, if necessary. Serve topped with sour cream, scallions, lime wedges, and optional hot sauce.
4
Serving size: about 1 cup chili and 1 tbsp sour cream
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