Chicken Chili

15 MINS PREP | 30 MINS COOK | 4 SERVINGS

INGREDIENTS

6 chicken thighs, boneless and skinless, cubed

1 yellow onion, medium

2 Tbsp garlic, minced

1 cup water

2 chicken bouillon cubes

1 can diced fire roasted tomatoes with green chiles, 14.5oz

1 can whole kernel corn, 8.75oz

2 Tbsp chili powder

1/2 tsp crushed red pepper flakes

DIRECTIONS

1. Chop up boneless, skinless chicken thighs into bite sized cube pieces.

2. Dice one medium onion and garlic.

3. Add just enough water to cover the bottom of your pot to keep the chicken from sticking. No oil is necessary.

4. Heat pot on high heat.

5. Once water begins to boil, add chicken, onion, and garlic into the pot.

6. Add two cubes of chicken bouillon to the pot.

7. Let chicken cook for 5 minutes, stirring occasionally.

8. Lower cooking heat to medium-high heat.

9. Add diced tomatoes and corn. Do not drain.

10. Continue to stir occasionally and add chili powder and crushed red pepper flakes.

11. Allow chili to simmer for several minutes and continue to stir occasionally.

12. Lower heat to keep chili warm until you’re ready to serve.

13. For a low salt alternative, look for reduced sodium chicken bouillon. If you desire you may add more chili powder depending on taste. You can also omit the red pepper flakes from the chili if you desire.

NUTRITION INFORMATION PER SERVING

Protein 10g

Total Fat 4g

Carbs 10g

Calories 120kcal

Fiber 1g

Sodium 340mg

Saturated Fat 1g

Fruits 0 servings

Vegetables 0.2 servings

Added Sugar 3g