Espinoso Pollo Chili

Try an authentically Mexican chicken chili recipe from the Pillsbury Test Kitchens Chili Cook-Off.

  • prep time 40 min
  • total time 40 min
  • ingredients 16
  • servings 5

Ingredients

Chili

1
tablespoon olive oil
1/2
cup chopped fresh cactus leaves
1
large onion, chopped (1 cup)
1
clove garlic, finely chopped
1
jar (16 oz) Old El Paso™ salsa verde
3
cups cubed cooked chicken
1
can (15 oz) Progresso™ cannellini beans, drained, rinsed
3
cups Progresso™ chicken broth (from 32-oz carton)
1/2
cup Mexican beer or nonalcoholic beer
1
teaspoon ground cumin

Garnishes, if desired

Sour cream
Shredded Monterey Jack cheese
Sliced green onions
Diced avocado
Chopped fresh cilantro
Corn chips
  • 1 In 3-quart saucepan, heat oil over medium heat. Cook cactus, onion and garlic in oil about 7 minutes, stirring occasionally, until crisp-tender.
  • 2 Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally. Serve chili with garnishes.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    330
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    2 1/2g,
    2 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    70mg
    70%;
    Sodium
    1230mg
    1230%;
    Total Carbohydrate
    25g
    25%
    (Dietary Fiber
    6g
    6%
      Sugars
    5g
    5%
    ),
    Protein
    34g
    34%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    4%;
    Calcium
    10%;
    Iron
    20%;
    Exchanges:
    1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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