Try this Light Chicken Chili recipe, or contribute your own.
Suggest a better descriptionLightly spray a Dutch oven with vegetable oil. Add chicken, onion, and garlic. Cook over medium high heat until chicken is just tender, about 5 minutes. Stir in broth, chili peppers, cumin, and white pepper. Bring to a boil. Reduce heat and simmer 5 minutes, uncovered. Line each of 4 soup bowls with a tortilla. Spoon in chili and top with olives and cheese. Serve immediately. Recipe by: AHA Quick & Easy Cookbook Posted to MC-Recipe Digest V1 #567 by susan@zeus.powersite.net on Apr 14, 1997
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Serving Size: 1 Serving (317g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 342 | ||
Calories from Fat: 53 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 52.3mg | 16 % | |
Sodium 418.2mg | 14 % | |
Potassium 437.8mg | 12 % | |
Total Carbohydrate 51.2g | 15 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 43.9g | ||
Protein 23g | 33 % | |
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: 342
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