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Yellow Split Pea, Turkey Bacon, and Root Vegetable Soup
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Chicken Chili
A healthy substitute for an all American classic.
Per Serving: 185 calories, 1 g fat, 13 g protein, 28 g carbohydrates, 24 mg cholesterol, 673 mg sodium
Yield: Serves 8
Ingredients
- 12 oz. boneless and skinless chicken breasts, diced
- 1 pkg. 33% less sodium chili seasoning
- 1 quart canned tomatoes
- 15 oz. canned corn, undrained
- 15 oz. canned kidney beans, drained
- 1 green bell pepper, chopped
- 1 onion, chopped
- ½ cup salsa
- ½ cup cilantro for garnish optional
Instructions
- Coat a large nonstick skillet with nonstick spray. Add chicken and cook over medium-high heat until lightly browned, about 3 minutes
- Add chicken to slow cooker along with remaining ingredients except garnish. Toss to mix
- Cover and cook on LOW 6 to 8 hours
- Spoon into serving bowls and garnish with chopped cilantro
Recipe edited by Terry Grieco Kenny for DietsInReview.com
User rating
User Feedback
(Page 1 of 1, 6 total comments)Nikki Brooks
+Good , and very easy to make. I used crushed tomatoes, and added a dash of Louisiana hot sauce, because it needed a little 'kick'.
posted Aug 31st, 2010 8:20 pmDiane H,
+Very tasty and easy to make. I would make it again and it is good to freeze.
posted Jan 12th, 2010 8:47 pmJodie Lynne Knapp
will it make it less points if you don't put the corn and kidney beans in it?
posted Jan 7th, 2010 8:11 pmShelly
How much is a serving?
posted Apr 8th, 2009 3:49 pmPam
+I cooked this chili for a catering and had requests for the recipe. They couldnt believe it was Wieght Watchers!
posted Nov 4th, 2008 12:20 pmphil
+This is a great recipe and only 2.5 wieght watchers points!
posted Oct 4th, 2008 11:29 pm