I developed this scrumptious chicken chili after tasting something similar at a restaurant. Now my family prefers mine. Crispy tortilla strips give each serving pizzazz. Gail Haile, Scottsmoor, Florida.
1/10 Broiler/fryer chicken , skin removed and cut up
1/5 Celery ribs, cut into chunks
1/10 Small onion, quartered
1/10 teaspoon Whole Peppercorns
0.07 teaspoon Salt
0.60 cup Water
As required Chili
0.80 inch Corn tortillas , cut into 1/4 strips
0.40 teaspoon Canola oil, divided
0.30 Celery ribs, chopped
1/5 Medium onions, chopped
1/5 Garlic cloves, minced
0.03 cup All purpose flour
1/10 tablespoon Ground Cumin
1/10 tablespoon Chili powder
1/20 teaspoon Salt
1/20 teaspoon Pepper
1/5 can Navy beans, rinsed and drained
1/5 Medium tomatoes, chopped
1/20 cup Reduced fat sour cream
0.40 Green onions, chopped
1/20 cup Shredded Reduced Fat Cheddar Cheese
Nutrition value
134
calories per serving
5 g Fat6 g Protein15 g Carbs5 g FiberOther
Current Totals
Fat
5g
Protein
6g
Carbs
15g
Fiber
5g
MacroNutrients
Carbs
15g
Protein
6g
Fiber
5g
Fats
Fat
5g
Vitamins & Minerals
Calcium
153mg
Iron
2mg
Vitamin A
659mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
62mcg
Vitamin B12
< 1mcg
Vitamin C
31mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
53mg
Manganese
< 1mg
Phosphorus
134mg
Selenium
5mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment