full meal
1. saute the chicken breasts in the olive oil in a large pot over medium/high heat.
2. Cook the chicken on both side until done-- about 7-10 minutes per side.
3. Cool the chicken until it can be handled.
4. Do not rinse the pot.
5. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
6. Add the remaining ingredients to the pot and turn heat to high.
7. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours,uncovered.
8. Stir mixture often so that many of the chicken pieces shred into much smaller bits.
9. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
10. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.
For four servings=10 points each
For six servings= 7 points each
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (711g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 348 | ||
Calories from Fat: 119 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.2g | 18 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 76.5mg | 24 % | |
Sodium 1008mg | 35 % | |
Potassium 959.4mg | 25 % | |
Total Carbohydrate 24.1g | 7 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 21.5g | ||
Protein 33.3g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 348
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