Kim’s Green Bean Chicken Chili

20 Oct Kim’s Green Bean Chicken Chili

Kim's Green Bean Chicken Chili

Creamy, low sodium, spicy chicken chili with green beans.

  • 1 can (10 oz. “Rotel” Mexican tomatoes with lime and cilantro)
  • 1 can (14.5 oz. corn (no salt added))
  • 1 can (15.25 oz. green beans (no salt added))
  • 8 oz. low fat cream cheese
  • 2 c. “Kitchen Basics” chicken broth (no salt added)
  • 3 chicken breast (boneless/skinless boiled and shredded)
  • 8 oz. light sour cream
  • 1 T. oil
  • 1 lb. rice
  • 5-7 shakes Tabasco to taste (Large Shakes)
  • 1 serving homemade chili seasoning
  • HOMEMADE CHILI SEASONING: (1 serving*)
  • 2 T. chili powder
  • 1 1/2 tsp. paprika
  • 1 1/2 tsp. onion powder
  • 1 1/2 tsp. garlic powder
  • 1 tsp. cumin
  • 3 dashes mixture of equal parts red pepper powder and cayenne pepper powder
  1. Boil and shred chicken.
  2. In large frying pan, add oil and heat.
  3. Add cooked chicken and fry till lightly brown. About 1 to 2 minutes.
  4. Add “Rotel” tomatoes, corn, green beans, chicken broth, spices and cream cheese.
  5. Mix down and blend all ingredients.
  6. Add Tabasco.
  7. Bring to boil.
  8. Turn down to simmer for 10-15 minutes.
  9. Cook 1 lb. of Rice in water while chili simmers.
  10. Add sour cream to pan and mix in to chili just before serving.
  11. Layer chili over cooked rice in bowl.

Can also serve in baked tortilla bowl. (Not included in nutritional analysis.)
Potassium: 371
Sodium: 374
Phosphorus: 200