|
|
||||
 H-E-B
Recipes
|
|
|
4 servings Ready in 30 minutes or less Prep Time: 10 minutes Cook Time: 15 minutes Serving Suggestions: Serve Chunky Chicken Chili with Corn Tortilla Chips and a Mixed Green Salad. Optional Garnish: shredded Monterey Jack cheese, diced avocado and diced radishes. Nutrition Facts: 356 calories 6g total fat 65mg cholesterol; 1412mg sodium; 43g carbohydrate; 9g fiber; 34g protein |
 |
recipe categories / soups / chiles and stews  Chunky Chicken Chili Courtesy of H-E-B Cooking Connections Ingredients: 1 pound chicken breasts (3 medium), boneless and skinless 1/2 cup Massel chicken bouillon ultracubes 1 15 ounce can diced tomatoes with green pepper and onion 1 tablespoon Chef Paul Prudhomme´s® Magic Ancho or Guajillo Chili seasoning blend 1/2 teaspoon ground black pepper 1 15 ounce can black beans 1 15 ounce can sweet whole kernel corn 1/4 cup chopped cilantro 1/4 cup chopped green onions Directions: 1. Cut chicken into 1/2-inch cubes. 2. Dissolve 1/2 bouillon cube in 1 cup hot water; place in a 3-quart saucepan with chicken, undrained tomatoes, chili powder and pepper. Bring to a boil over medium-high heat; reduce heat to medium and cook 8 minutes or until chicken is done. 3. Meanwhile, rinse and drain black beans. Drain corn. Chop cilantro and green onions. 4. Add black beans, corn and cilantro to chicken mixture. Bring to a boil, reduce heat to medium-low and simmer 5 to 7 minutes until heated through. Season to taste. 5. Serve in individual bowls and top with green onions. Garnish with shredded cheese, diced avocado and diced radishes, if desired. |
|
Save to my Recipe Box Print full page Print 3x5 Print 4x6 View my Recipe Box |
|
Careers H-E-Buddy Central Market H-E-B Mexico H-E-B Suppliers Partner Services Home | Contact Us | Privacy Policy | Site Map | Help Copyright 2001-2008, H-E-B |