Donna's Mexican Chicken Chili

This is a great way to get two meals from a purchased rotisserie chicken. Cut off the breast meat and save it for another meal. Use all the other dark meat on the chicken for this zesty chili. The soup has a wonderful smooth texture with the pureed rice and there is extra flavor from the salsa. Make it as hot as you like it!

3/4 pound chicken, skinless cooked dark meat 1 tablespoon canola oil 1 large onion, diced 1 cup shredded carrots 1 medium red pepper, thinly sliced 6 cups fat-free chicken broth 1/2 cup rice 1 cup salsa 1 can (11 ounces) corn 2 cans (15 ounces each) seasoned black beans 1 teaspoon chili powder 1/2 teaspoon cumin hot red sauce to taste salt and pepper to taste

Purchase a rotisserie chicken. Cut off the breast meat and save it for another meal. Remove and discard any excess skin. Pick off all remaining good meat and place it in a bowl. Set it aside. Discard skin and bones.

In a soup pot, heat oil. Add onion and cook until translucent. Remove from pan and set aside. Add carrots and pepper. Cook until tender. Remove from pan and set aside. Add chicken broth and rice to pot. Bring to a boil. Cover and continue to boil gently for 20 minutes or until rice is tender. Using a hand held immersion blender, process the rice and chicken broth until smooth.

Add reserved onions, carrots, and peppers. Add salsa, corn, black beans, chili powder and cumin. Bring to a boil, reduce heat and simmer for 20 - 30 minutes or until flavors have blended. Add hot red sauce, salt, and pepper to taste. If soup is too thick add additional chicken broth to thin

Serves 6

Nutritional Information per serving:

Calories: 355 Fat, gm.: 24 Protein, gm.: 47 Carbs, gm.: 45 Cholesterol, mg.: 11.0 Fiber, gm.: 8

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