Red Chicken Chili

We always have grilled chicken breasts ready in the refrigerator for lunches so this recipe caught my eye.  You can also use a store bought rotisserie chicken to keep it simple.

(modified from original recipe from Cooking Light)

Serves 8

• 2 teaspoons olive oil
• 2 cups chopped onion
• ¼ cup chili powder
• 1 ½ teaspoons dried oregano
• 1 ½ teaspoons ground cumin
• ¾ teaspoon kosher salt
• 2 garlic cloves, minced
• 1 cup reduced sodium chicken broth
• 2 (14.5 ounce) cans low sodium diced tomatoes, undrained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 3 cups diced cooked chicken breast (trimmed of fat before cooking ~ 1 ½ pounds)
• ½ cup (2 ounces) shredded reduced fat cheddar cheese
• ½ cup 0% plain Greek yogurt (topping)
• 1 green onion/scallion, diced (optional topping)

Heat oil in a large Dutch oven over medium-high heat.  Add onion; sauté 5 minutes, stirring occasionally.  Add chili powder and next 4 ingredients (chili powder through garlic); sauté 1 minute, stirring constantly.  Add chicken broth, tomatoes and beans; bring to a boil.  Reduce heat to medium-low; simmer 30 minutes uncovered.  Stir in chicken; simmer 15 minutes covered.  Serve with cheese and sour cream (and green onion if desired).

Nutritional Info/Serving:   250 Calories, Fat 4 g, Protein 30 g, Carbs 23 g

21 Day Fix Container Equivalents/Serving:  1 Red, 0.5 Green, 1 Yellow, 0.5 Blue, 0.5 tsp