Chicken Chili
| Serves: | 8 |
|
NOTE: |
This recipe is OK for those on the LMD (Low Microbial Diet). |
Ingredients:
| 3 skinless chicken breast halves, bone intact | 6 cups water |
| 1 large onion, sliced lengthwise | 2 Tbsp cilantro |
| 2 cups chicken broth | 4 corn tortillas, cut into 1 inch strips |
| 1 4 1/2 oz can diced green chilies | 1 15 ounce can corn, drained |
| 2 15 ounce cans Great Northern beans (or other white bean) | 1 Tbsp fajita seasoning |
| 1 cup green tomatoes or tomatillos, chopped into 1 inch pieces | 1/4 tsp garlic salt |
| 1 Tbsp lime juice |
Cooking Instructions:
1. Bring chicken, water, onion and cilantro to a boil in a large stockpot. Reduce heat and simmer 20 minutes. Remove chicken and cool.
2. Meanwhile, in a small saucepan, bring chicken broth to a boil, stir in tortillas and turn off heat.
3. Pull chicken off the bone and cut into bite-sized pieces. Return to stockpot.
4. Add chiles, corn, beans, tomatoes, fajita seasoning and garlic salt.
5. Add tortilla/broth mixture to stockpot and simmer 15 minutes.
6. Add lime juice to chili and serve. Great with tortilla chips.
Recipe from: The American Cancer Society Cookbook, Celebrate! Healthy Entertaining for Any Occasion
Trial Administration