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Easy 30-Minute Chicken Enchilada Chili
AVERIE COOKS25Ingredients
30Minutes
320Calories
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Ingredients
US|METRIC
8 SERVINGS
- 4 Tbsp. olive oil (divided)
- 1 lb. boneless skinless chicken breasts (seasoned with salt and pepper (or use about 3 cups shredded rotisserie chicken, sprinkled with 1 teaspoon cumin))
- 1 Tbsp. ground cumin (plus 1 teaspoon, divided)
- 1 Vidalia onion (large/extra-large sweet, diced small)
- 5 garlic cloves (finely pressed or minced)
- 15 oz. red kidney beans (I used low-salt, drained and rinsed)
- 15 oz. black beans (I used no-salt added, drained and rinsed)
- 1 1/2 cups frozen corn (not necessary to thaw; or one 15-ounce can corn, drained and rinsed may be substituted)
- 14.5 oz. fire roasted tomatoes (diced, petite, regular petite diced tomatoes may be substituted)
- 10 oz. red enchilada sauce (I used medium heat)
- 8 oz. diced green chilies ( fire-roasted, , regular diced green chiles may be substituted; and/or reduce to 1 can for less spiciness)
- 2 cups water (chicken or vegetable broth, or as desired)
- 1 1/2 Tbsp. chili powder (I used 1.5)
- 2 tsp. smoked paprika (regular paprika may be substituted)
- 1 tsp. kosher salt (optional and to taste)
- 1 tsp. freshly ground black pepper (or to taste)
- 3 tsp. granulated sugar (optional and to taste)
- 2 Tbsp. lime juice (optional and to taste)
- fresh cilantro (optional)
- lime wedges (optional)
- avocado (optional)
- sour cream (optional)
- green onions (optional)
- shredded cheese (optional)
- tortilla chips (optional)
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories320Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol40mg13% |
Sodium1110mg46% |
Potassium860mg25% |
Protein22g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate33g11% |
Dietary Fiber9g36% |
Sugars6g |
Vitamin A30% |
Vitamin C80% |
Calcium10% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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