Recipe by AnnieLynne
My low-fat version of chili with a kick! Sometimes I use more chili powder and cumin - it just depends on the day! :) Feel free to modify to your tastes! Note: This recipe makes a lot, but it freezes well.
Top Review by cookncraft
This is really good. I modified a bit, used ground beef instead of chicken because I didnt have any cooked up and I prefer to use leftover chicken for this next time. Used my own chili spice mix instead of spices stated. Didn't use black beans, used extra kidney beans instead (3 or 4 cans kidney beans instead of beans stated). Didnt use diced tomatoes either since I did not have them on hand. Chili turned out good.
- 1 lb boneless skinless chicken breast
- 7 cups water
- 2 teaspoons garlic powder
- 2 teaspoons dried parsley
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 onion, chopped fine
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 (16 ounce) jarmedium salsa
- 1 (10 1/2 ounce) can tomato soup
- 2 (10 ounce) cans diced tomatoes with green chilies, with juice (OR 1 can with chilis and 1 can without)
- 1 (15 ounce) can black beans, drained and rinsed
- 2 (15 ounce) cans chili beans
- 3 cups frozen corn (can substitute with canned corn)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- sour cream (optional)
- shredded monterey jack cheese (optional) or cheddar cheese (optional)
Directions See How It's Made
- Add water, garlic powder, parsley, and onion powder to large soup pot and bring to a boil.
- Add chicken breasts and cook (covered)on medium heat until cooked through (about 12 minutes).
- While chicken boils, chop onion and garlic.
- Heat olive oil in a souce pan on low heat. Add onions and garlic to olive oil. Cook on low until onions are translucent.
- Add jar of salsa to onion/garlic mixture, continue cooking on low, and stir occasionally.
- When chicken is cooked through, remove chicken breasts from soup pot. Keep remaining broth on medium heat.
- Add tomato soup, diced tomatoes (with juice), corn (frozen or canned), beans, chili powder, cumin, and the garlic/onion/salsa mixture to soup pot and stir to blend.
- When chicken is cool enough to handle, shred and return to soup pot.
- Simmer for 15-20 minutes, stirring occasionally. As with most chilis, the longer you let it simmer, the better the flavors!
- Serve with sour cream and shredded cheese.