FIRE ROASTED TOMATO CHICKEN CHILI

Fire Roasted Tomato Chicken Chili image

This hearty chicken chili makes a satisfying main dish. Serve it topped with shredded Cheddar cheese and fresh cilantro.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

2 teaspoons canola or olive oil
1 large onion, chopped (1 cup)
1 lb boneless skinless chicken thighs, cut into 3/4-inch chunks
2 cloves garlic, finely chopped
1 fresh jalapeño chile, seeded, finely chopped (about 1 tablespoon)
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
1/4 cup chopped fresh cilantro
1 tablespoon chili powder
1/4 teaspoon salt
3/4 cup water
Shredded reduced-fat sharp Cheddar cheese, if desired

Steps:

In 4-quart saucepan, heat oil over medium-high heat. Add onion, chicken, garlic and chile; cook 5 to 7 minutes, stirring frequently, until chicken is light golden brown.
Add tomatoes, beans, 2 tablespoons of the cilantro, the chili powder, salt and water; heat to boiling. Reduce heat to low; simmer 12 to 15 minutes or until chicken is no longer pink in center and flavors are blended, stirring occasionally.
To serve, sprinkle with remaining cilantro and cheese.

Nutrition Facts : Calories 340, Carbohydrate 30 g, Cholesterol 70 mg, Fiber 8 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 2 g, TransFat 0 g