Monday, March 12, 2018

Chipotle Salsa Chicken Chili

In my house you can never go wrong with Chili. It's so easy and versatile and when it's cold out there is nothing I like more than a piping hot bowl of yummy goodness!

Chipotle Salsa Chicken Chili
Serves 4
Cal 170, Carbs 14.7, Fat .5g, Fiber 2g, Protein 24.7

16 oz. boneless skinless chicken (I used tenderloins)
2 cups chipotle salsa
1 tsp. garlic powder
1 tsp salt
1 tsp.chili powder
1 14 oz. can diced tomatoes, undrained
1 cup fat free low sodium black beans, drained
shredded cheese, sour cream, tortilla chips for topping

Arrange chicken in bottom of crock pot. Season with garlic, salt, and chili powder.  Add the beans, salsa, and diced tomatoes.

Cover and cook on low for 4-6 hours. About 10 minutes before serving shred chicken. Top with shredded cheese, sour cream, tortilla chips or any other toppings of your choice. Enjoy!

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