Anita's Tried & True Heart Healthy Recipes

Tortilla Chicken Chili

Adapted from
6 servings

1  lb chicken breast skinless, cubed  16  ozs  canned light red kidney beans, undrained 
1/2 cup  onions, chopped  11  ozs  frozen corn 
1 1/4 ozs  low-sodium chili seasoning mix  1/2 cup  water 
14 1/2 ozs  no-salt-added diced tomatoes, undrained  1 1/2 cups  low-fat tortilla chips, broken up 
In a large skillet, cook chicken and onions until chicken is no longer pink and onions are tender. Add chili seasoning mix, diced tomatoes, kidney beans, corn, water and tortilla chips; bring to boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
Nutritional Analysis per serving (6 servings total)
Calories 294   %CFF 13 %
Total Fat 4 g   Saturated Fat 0 mg
Protein 25 g   Cholesterol 43 g
Carbohydrates 43 g   Sodium 450 mg
Sugars 8 g   Fiber 8 g
4.9 WW Points
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