Mexican Chicken Chili
by Llynn
Mexican Chicken Chili
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INGREDIENTS
- 1 tbs Olive oil
- 4 Chicken breasts boneless and skinless
- 1 medium potato ; peeled and chopped
- 1 small onion ; diced
- 10 c water
- 2 c Low sodium chicken broth
- 1/2 c tomato sauce
- 1 c frozen corn
- 1/2 medium carrot ; sliced
- 1 rib celery ; diced
- 1 c canned diced tomatoes
- 1 15 oz can red kidney beans ; undrained
INSTRUCTIONS
Pour oil into large pot & saute chicken on both sides until done, about 8 min per side. Let chicken cool enough to handle. do NOT rinse pot.
Break chicken up into bite sized pieces, placing them back in pot.
add remaining ingreds & bring to boil. Simmer 4 or 5 hours. it will thicken & get browner as it cooks.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1342g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 811 | ||
| Calories from Fat: 85 (10%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 9.5g | 13 % | |
| Saturated Fat 2.4g | 12 % | |
| Monounsaturated Fat 2.7g | ||
| Polyunsanturated Fat 2.2g | ||
| Cholesterol 365.5mg | 112 % | |
| Sodium 1517.7mg | 52 % | |
| Potassium 2483.1mg | 65 % | |
| Total Carbohydrate 22.7g | 7 % | |
| Dietary Fiber 4.2g | 17 % | |
| Sugars, other 18.5g | ||
| Protein 151.5g | 216 % | |
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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. |
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Calories per serving: 811
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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