Schlegel's IGA Recipes
https://schlegels.iga.com/Recipes/Detail/4788/
Skillet Chicken Chili
Yield: 6 servings
Preparation Time: 10 min; Cook: 20 min
Ingredients
| 1 | tablespoon | butter | |
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| 1 | pound | boneless skinless chicken breast, cut into 1 inch pieces | |
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| 1 | can | (6 ounce) tomato paste | |
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| 1 1/2 | cups | chicken broth | |
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| 1/2 | cup | salsa | |
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| 1 | can | (15 ounce) black beans, rinsed and drained | |
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| 1 | can | (15 ounce) pinto beans, rinsed and drained | |
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| 1 | can | (14.5 ounce) diced tomatoes | |
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| 1 | cup | crushed tortilla chips | |
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| 3/4 | teaspoon | chili powder | |
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| 1/2 | teaspoon | garlic powder | |
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| 1/2 | teaspoon | ground cumin | |
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| 1 1/2 | tablespoons | lime juice or the juice of one lime | |
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Directions:
Heat butter in large skillet; add chicken. Cook over medium high heat, stirring occasionally, until lightly browned, about 5-7 minutes.
Stir in tomato paste, broth and salsa until combined.
Add beans, tomatoes, tortilla chips, chili powder, garlic powder and cumin. Cook until mixture comes to a boil; reduce heat to low. Cover; simmer for 15 minutes until flavors are blended and chili is warm throughout.
Stir in lime juice and serve with your favorite toppings including shredded cheese and sliced jalapeno peppers, tortilla chips or warm tortillas.
Recipe, photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
Schlegel's IGA Recipes
https://schlegels.iga.com/Recipes/Detail/4788/
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