Chicken Chili

Double or triple this recipe—chili freezes well. Serve it straight up or try one of these serving suggestions: fill a tortilla with chili, serve chili over spaghetti noodles, or top a baked potato with chili.


3 skinless chicken breast halves, bone intact
6 cups water
1 large onion, sliced lengthwise
2 tablespoons cilantro
2 cups fat-free chicken broth
4 corn tortillas, cut into 1-inch strips
1 4-1/2-ounce can diced green chiles
1 15-ounce can corn, drained
2 15-ounce cans Great Northern beans (or other white bean)
1 cup green tomatoes or tomatillos, chopped into 1-inch pieces
1 tablespoon fajita seasoning
1/4 teaspoon garlic salt
1 tablespoon lime juice

Bring chicken, water, onion, and cilantro to a boil in a large stockpot. Reduce heat and simmer 20 minutes. Remove chicken and cool.

Meanwhile, in a small saucepan, bring chicken broth to a boil, stir in tortillas, and turn off heat.

Pull chicken off the bone and cut into bite-sized pieces. Return to stockpot.

Add chiles, corn, beans, tomatoes, fajita seasoning, and garlic salt.

Add tortilla/broth mixture to stockpot and simmer 15 minutes.

Add lime juice to chili and serve.

Makes approximately 10 cups. Serves 8. Approximate per serving: 330 calories; 5 grams of fat.

*By my calculations, this will be less than 7 points, since there is fiber that is unaccounted for.  If someone gets an accurate point total, pass it on, and I will update.*


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