| 1 | pound boneless skinless chicken breast, cut into 3/4-inch pieces |
| 1 | can (14 1/2 ounces) salsa-style chunky tomatoes, undrained |
| 1 | can (15 ounces) spicy chili beans in sauce |
| 1/2 | cup shredded Cheddar cheese (2 ounces) |
Serve with...
Biscuits
Total Time:
15 min
| 1. | Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown. |
| 2. | Stir in tomatoes and beans; reduce heat to medium-low. Cook uncovered 8 to 10 minutes, stirring frequently, until chicken is no longer pink in center. Sprinkle each serving with cheese. |
|
| Wow, what a calorie saver! This tongue-tickling recipe has about half the fat and 70 calories fewer per serving than regular chili con carne. |
|
| Don’t forget the toppings! Sour cream, sliced green onions and Bac~Os® are great chili toppers. |
Nutrition Information:
295 ( 80 ); 9 g ( 4 g); 90 mg; 1370 mg; 23 g ( 5 g); 37 g 24 %; 20 %; 14 %; 22 % 1 ; 2 ; 4 ; 1 1/2