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Mexicali Chicken Chili

Yields6 Servings

Mexicali Chicken Chili

 2 tsp vegetable oil
 1 lb skinless, boneless chicken breast, cut into bite-sized pieces
 1 cup onion, finely chopped
 2 garlic cloves, minced
 ¾ cup celery, thinly sliced
 3 cans low-fat chicken broth
 2 saladette tomatoes, seeded and chopped in ΒΌ" pieces
 ¼ cup fresh cilantro, chopped
 1 tsp red pepper flakes
 1 tsp ground cumin
 ¼ tsp salt
  tsp pepper
 15 oz cans Great Northwest beans (2), rinsed and drained
 1 cup sour cream (optional)
 1 cup grated cheese (optional)

Heat oil in a skillet over medium heat. Brown chicken pieces; remove from skillet and set aside. Saute onion till translucent; add garlic and cook one minute, stirring to prevent browning. Add celery and cook a further three minutes. Add chicken broth and bring to boil. Reduce heat and simmer for 25 minutes.


Rinse and drain beans. Remove 1/2 cup beans and mash with a fork or potato masher. Add saladette tomatoes, pepper flakes, cilantro, ground cumin, salt, pepper, Great Northern beans and bean paste. Bring chili to a boil and serve.

Nutrition Facts

Servings 0