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 min
  • Total Time 30 min
  • Servings 5

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.

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 PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
1600mg
1600%;
Total Carbohydrate
47g
47%
(Dietary Fiber
13g
13%
  Sugars
6g
6%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
6%;
Calcium
10%;
Iron
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 Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.