Salsa Chicken Chili in Tortilla Bowls
Uniquely served in bowls lined with whole wheat tortillas, this tasty chicken chili is healthy to boot.
1 tablespoon vegetable oil
9 to 12 (2-1/2 pounds) Gold'n Plump® Boneless Skinless Chicken Thighs
2 cups coarsely chopped onion
1 large green bell pepper, coarsely chopped
2 jalapeno peppers, finely chopped
3 tablespoons chili powder
1 tablespoon minced garlic
1/8 to 1/4 teaspoon crushed red chili pepper flakes
1 can (29 ounces) tomato sauce
2 cans (14-1/2 ounces each) diced tomatoes
1 can (15-1/2 ounces) kidney beans, drained
1 can (15 ounces) garbanzo beans, drained
1/2 cup coarsely chopped cilantro
Juice of 1 lime
FOR SERVING CHILI
12 (8-inch) whole wheat tortillas, warmed
6 cups hot cooked brown rice
1-1/2 cups shredded Cheddar cheese
3/4 cup finely chopped red onion
3/4 cup sour cream
1 bag (16 ounces) tortilla chips
Heat oil in large skillet over high heat.
Add chicken, onion, and bell pepper. Cook, stirring frequently, about 15 minutes or until the chicken is cooked through and the vegetables are tender.
Add jalapeno peppers, chili powder, garlic, and chili pepper flakes; stir and cook over high heat for 1 minute.
Stir in tomato sauce, diced tomatoes, and kidney and garbanzo beans. Bring to a boil; cover, reduce heat and simmer for 30 minutes, stirring occasionally.
Add cilantro and lime juice; stir.
When ready to serve, divide tortillas into two stacks and place each stack between 2 damp heavy-weight paper towels. Microwave on high for about 30 seconds or until the tortillas are warm and pliable. (To heat in oven, wrap tortillas in aluminum foil and place in a preheated 350° F for about 10 minutes.) Keep warm.
To make each serving, place 1 tortilla into a 12- to 16-ounce heatproof bowl, pressing it to form a bowl shape. Spoon 1/2 cup rice onto tortilla; top with 1 cup chili, 2 tablespoons shredded cheese, 1 tablespoon chopped onion, and 1 tablespoon sour cream. Serve with tortilla chips on the side.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
- PER SERVING
Calories from Fat37%
- DAILY VALUE
- DIETARY EXCHANGES
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.