SPICY CORN AND CHICKEN CHILI

Ingredients

1 tablespoon extra-virgin olive oil
1 large onion, coarsely chopped
2 cloves garlic, finely chopped
1 1/2 tablespoon chili powder
2 teaspoons oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
Cayenne powder, to taste
1 pound ground chicken breast
1 (15-ounce) can no-salt-added tomato sauce
1/2 cup mild or medium salsa
3 cups fresh or frozen corn kernels
Fine sea salt, to taste
1/3 cup chopped fresh cilantro

Directions

In a large soup pot or Dutch oven, heat oil over medium heat.
Add onion and garlic and cook 5 minutes, stirring frequently
until onions are translucent. Stir in chili powder, oregano,
cumin, coriander and cayenne and cook 1 minute, stirring
constantly.

Add chicken. Stir to break up and brown for 3 minutes. Add
tomato sauce, 1 cup water, salsa and corn. Season with salt,
then bring to a boil. Reduce to a simmer, cover, and cook for
20 minutes, stirring often, until flavors have melded and
chili is thick. Stir in cilantro and serve.

Nutritional Info

Per Serving:
290 calories (100 from fat)
11g total fat
2.5g saturated fat
60mg cholesterol
660mg sodium
33g carbohydrates
5 g dietary fiber
9g sugar
19g protein

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