Chicken Mole Chili

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 5

Ingredients

Ingredients

1
tablespoon vegetable oil
1
large onion, chopped (1 cup)
2
cups Progresso™ chicken broth (from 32-oz carton)
1
jar (16 oz) Old El Paso™ Thick ‘n Chunky salsa
2
cans (15 oz each) pinto beans, drained, rinsed
1
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1
package (1.25 oz) chili seasoning mix
1
oz bittersweet baking chocolate, grated
1/8
teaspoon ground cinnamon
2
cups shredded cooked chicken
Tortilla chips, if desired

Directions

Directions

  • 1 In 4-quart saucepan, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently, until tender.
  • 2 Add remaining ingredients except chicken and green onions; heat to boiling, stirring occasionally. Reduce heat to low; cover and simmer 10 to 15 minutes to blend flavors.
  • 3 Stir in chicken; cook 2 to 3 minutes or until chicken is hot. Top each serving with green onions.

Notes










Tips

Expert Tips

To make taco or enchilada filling, reduce broth to 1 cup. Spoon chicken mixture into tortillas.

Top with shredded pepper Jack cheese for a richer chili.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
1600mg
67%
Potassium
730mg
21%
Total Carbohydrate
47g
16%
Dietary Fiber
13g
54%
Sugars
6g
Protein
30g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
160%
160%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.