A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Arizona Chicken Chili
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- #55934
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
3 chicken breast halves, skinless & boneless
1 can (14.5 ounce size) diced tomatoes with garlic & onion
1 tablespoon chili powder
1 can (15 ounce size) low-sodium black beans or kidney beans, drained
1 can (15.25 ounce size) whole kernel golden sweet corn, drained
1/4 cup chopped cilantro or sliced green onions
directions
Dice chicken. Combine chicken, tomatoes and chili powder in medium saucepan. Cook over medium heat about 5 minutes or until chicken is done and sauce is slightly thickened.
Add remaining ingredients and simmer 5 to 7 minutes or until heated through. Garnish with shredded Monterey Jack cheese, diced avocado, radishes or green onions, if desired.
added by
ilovechilitexas
nutrition data
278 calories, 2 grams fat, 38 grams carbohydrates, 29 grams protein per serving. This recipe is low in fat.
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reviews & comments
November 11, 2018
This was very easy, quick, and tasty. I used black beans, which was a good choice over kidney beans, I think. I drained and rinsed them before adding them to the pot, but they still imparted a nice color and aroma to the small amount of sauce that had collected in the pan. An economical, quick and low fat recipe option. Quite good!