Chicken Mole Chili

Chicken Mole Chili

Say olé for this molé-style chili, with Mexican seasonings teaming up with bittersweet chocolate, cooked chicken, and chips for wonderful flavor.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

5

servings

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
  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.
Makes 5 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 390
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 45mg;
  • Sodium 1600mg;
  • Total Carbohydrate 47g
    • (Dietary Fiber 13g,
    • Sugars 6g),
  • Protein 30g;
Percent Daily Value*:
    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 Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.