Football season is underway and for many of us it’s time to break out the stockpots and spend Sunday morning preparing our favorite soup or chili recipe for the big game. This flavorful chili recipe from Shoprite uses chicken and cannellini beans as the main proteins and draws its flavor from lots of spices and fresh cilantro. Double or even triple the recipe and freeze the leftovers for quick, tasty meals throughout the fall.
Zesty Chicken Chili
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 6
Ingredients:
- 2 tbsp. imported olive oil
- 1 lb. boneless, skinless chicken breasts, diced
- 1 medium onion, chopped
- 1 tbsp. garlic powder
- 3 (16-oz.) cans no-salt-added cannellini beans, rinsed and drained
- 2 (14.5-oz.) cans no-salt-added diced tomatoes, undrained
- 1 (16-oz.) jar mild salsa
- 4 tsp. chili powder
- 1 tsp. ground cumin
- ¼ cup chopped fresh cilantro
- Crushed tortilla chips, shredded reduced-fat sharp Cheddar (optional)
Directions:
In a Dutch oven or a large stock pot, heat oil over medium heat. Add chicken, onion and garlic powder; cook and stir until chicken is no longer pink, about 5 to 7 minutes.
Stir in beans, tomatoes, salsa, chili powder and cumin. Bring to boiling; reduce heat. Simmer 30 minutes. Just before serving, stir in cilantro.
Ladle into soup bowls, top with crushed chips and shredded cheese (if desired), and serve.
