Chicken Chili (THM – E)

Chicken Chili

One of the things I look forward to most about winter, is all of the delicious warm comfort foods! Winter is still far off (and I am thankful of that!), but I have definitely been craving some comfort foods the last few days. So, despite the heat, I decided to make a nice warm, Chicken Chili for supper tonight! And it was oh, so good, as always. My 14 month old quite enjoyed making a mess while attempting to spoon-feed himself, and my 2-year old asked for seconds, AND thirds!

Chicken Chili

1 lb Chicken Breast
1 Onion
2 cloves Garlic
2 cans Black Beans
1 can Brown Beans
2 cans Diced Tomatoes
1 can Tomato Sauce
2 cups Chicken Broth
1 1/2 Tbsp Cumin
1 1/2 Tbsp Chili Powder
1/4 tsp Cayenne Pepper
1/2 Tbsp Salt

Boil chicken until cooked through. Meanwhile, in a large pot, sauté onion and garlic over medium heat until soft(I often add some water as opposed to oil to keep it an E meal). Add in remaining ingredients. Shred chicken and add to the pot. Once boiling, reduce heat and simmer for 30 minutes. Serves 8 🙂

Cook and shred chicken.
Cook and shred chicken.
Sauté onions and garlic.
Sauté onions and garlic.
Add all remaining ingredients.
Add all remaining ingredients.
Bring to a boil, reduce heat, and simmer for 30 minutes.
Bring to a boil, reduce heat, and simmer for 30 minutes.

2 thoughts on “Chicken Chili (THM – E)”

    1. You can add up to 1 cup of half and half cream to the recipe to keep each serving below 5 grams of fat. Sounds like a great addition! Let me know how it tastes 🙂

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