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Chicken Mole Chili

Chicken Mole Chili
  • Prep 30 min
  • Total 30 min
  • Servings 5
Say olé for this molé-style chili, with Mexican seasonings teaming up with bittersweet chocolate, cooked chicken, and chips for wonderful flavor.
Updated January 28, 2010
Make With
Make With
Progresso Broth

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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
80
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.
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