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    Comforting Chicken Chili

      better for you
    6 servings
    55 minutes
    • 1 tablespoon Clover Valley™ canola oil
    • 1 pound Tyson™ frozen boneless, skinless chicken breasts, thawed
    • 1 teaspoon Clover Valley™ minced garlic
    • 1/4 teaspoon Clover Valley™ black pepper
    • 2 (15.5-ounce) cans Clover Valley™ pinto beans (1 can rinsed & drained, the other can undrained)
    • 1 cup Clover Valley™ diced tomatoes, drained
    • 3 cups Clover Valley™ fat-free, reduced sodium chicken broth
    • 2 tablespoons La Preferida™ chopped green chiles, drained
    • 1-1/2 cups Birdseye frozen broccoli florets, cut into bite-sized pieces
    • 2 teaspoons Clover Valley™ dried minced onion
    • 1-1/2 teaspoons Clover Valley™ chili powder
    • 1 teaspoon Clover Valley™ ground cumin
    1. Cut chicken into 1/2-inch cubes. In a soup pot, heat oil over medium heat. Add chicken, garlic, and black pepper; sauté 5 to 6 minutes or until chicken is no longer pink.
    2. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer 30 minutes, or until chili thickens slightly, stirring occasionally.  

    Nutrition based on a 1-1/3-cup serving:

    Calories 237, Calories from Fat 4.0, Total Fat 4.9g, Saturated Fat 0.6g, Trans Fat 0.0g, Cholesterol 43.0mg, Sodium 555mg, Total Carbohydrate 25g, Dietary Fiber 7.7g, Sugars 2.5g, Protein 24.0g

    Better-for-You Tips: We’ve updated our take on chili with one that will score big on taste and is packed with better-for-you ingredients. How can you miss with all white-meat chicken (which is a lean protein), fiber-packed beans, and tomatoes that are touted for being high in lycopene. And to make sure it’s loaded with goodness, we added some broccoli, chiles and low-sodium chicken broth. Once all the flavors simmer together, this is likely to be your new game-day chili of choice. 

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