Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Chicken Salsa Chili
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- #72903
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 jar (16 ounce size) thick and chunky salsa
1 can (15 ounce size) yellow hominy or garbanzo beans (chickpeas), rinsed and drained
1 can (15 ounce size) dark red kidney beans or black beans, rinsed and drained
1 can (14 ounce size) chicken broth
2 cups diced cooked chicken
1 can (4 ounce size) diced green chile peppers
1 tablespoon chili powder
2 teaspoons minced garlic
1/2 teaspoon crushed red pepper (or to taste)
1/4 cup snipped fresh cilantro
2 tablespoons lime juice
dairy sour cream or plain low-fat yogurt (optional)
chopped red onion and/or sliced green onion (optional)
shredded sharp Cheddar cheese (optional)
chopped avocado (optional)
directions
In a 4-quart Dutch oven, combine salsa, hominy, beans, chicken broth, chicken, chile peppers, chili powder, garlic and red pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
Just before serving, stir in cilantro and lime juice. If you like, top each serving with sour cream, red onion, cheese and/or avocado.
added by
Maryetta
nutrition data
281 calories, 7 grams fat, 29 grams carbohydrates, 27 grams protein per serving.
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