CHICKEN MOLE CHILI

Chicken Mole Chili image

Say olé for this molé-style chili, with Mexican seasonings teaming up with bittersweet chocolate, cooked chicken, and chips for wonderful flavor.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 5

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
2 cups Progresso™ chicken broth (from 32-oz carton)
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
2 cans (15 oz each) pinto beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1 package (1.25 oz) chili seasoning mix
1 oz bittersweet baking chocolate, grated
1/8 teaspoon ground cinnamon
2 cups shredded cooked chicken
Tortilla chips, if desired

Steps:

In 4-quart saucepan, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently, until tender.
Add remaining ingredients except chicken and green onions; heat to boiling, stirring occasionally. Reduce heat to low; cover and simmer 10 to 15 minutes to blend flavors.
Stir in chicken; cook 2 to 3 minutes or until chicken is hot. Top each serving with green onions.

Nutrition Facts : Calories 390, Carbohydrate 47 g, Cholesterol 45 mg, Fiber 13 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1600 mg, Sugar 6 g, TransFat 0 g