Appetizers / Soups / Salads

Chicken chili w/ corn lower sodium takes several minutes to prepare.

Chicken chili w/ corn lower sodium takes several minutes to cook.

Chicken chili w/ corn lower sodium makes 15 servings.

The ingredients for Chicken chili w/ corn lower sodium are:

*Boneless Skinless Chicken Thigh, 32 oz
Extra Virgin Olive Oil, 1 tbsp
Onions, raw, 1 medium diced
garlic minced - christopher ranch in water, 3 cloves
*Cumin (ground), 3 tsp
badia chili powder, 3 tsp
*Ground Red Pepper, 1 tsp
*Cooked Dry Kidney Beans, 3.5 cup (prepare according to package directions prior to using)
tomatoes diced canned low sodium great value, two 15 oz cans
*"Great Value" Green Chiles, Peeled & Diced 7 oz can
*Broth, chicken: Kitchen Basics, Unsalted Chicken Cooking Stock, 24 oz
Sweet Corn, Fresh, 4 cup

Here is how you make Chicken chili w/ corn lower sodium:

heat oil in skillet add chicken and onion cook until no longer pink add garlic and spices cook one to two minutes. add beans and stock stir and simmer 25 minutes add half the corn and chiles. take the other half of the corn and puree to thicken stew. add the corn and simmer 5 minutes. serve with shredded cheese if desired.made 15 1 cup servingsNumber of Servings: 15Recipe submitted by SparkPeople user QUEENBMALYNN.

The nutritional information for Chicken chili w/ corn lower sodium is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 185.1

• Total Fat: 2.6 g
• Cholesterol: 26.0 mg
• Sodium: 193.4 mg
• Total Carbs: 24.1 g
• Dietary Fiber: 4.7 g
• Protein: 16.9 g