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Espinoso Pollo Chili

  • Prep 40 min
  • Total 40 min
  • Ingredients 16
  • Servings 5

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

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

Steps

Hide Images
  • 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.

Expert Tips

  • If you can’t find fresh cactus, look for chopped cactus in the ethnic section of your grocery store or at a specialty market.
  • Buy a rotisserie chicken from the deli for the cooked chicken in this recipe. A 2-lb chicken will yield about 4 cups cubed.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
90
% Daily Value
Total Fat
10g
16%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
1230mg
51%
Potassium
930mg
27%
Total Carbohydrate
25g
8%
Dietary Fiber
6g
25%
Sugars
5g
Protein
34g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
20%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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