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Smoky Chicken Chili

Smoky Chicken Chili
  • Prep 45 min
  • Total 45 min
  • Ingredients 12
  • Servings 10
Enjoy your fall dinner with this hot and spicy chicken chili featuring beans, Progresso® broth and Muir Glen® tomatoes.
Updated March 17, 2014
Make With
Make With
Progresso Broth

Ingredients

  • 4 slices applewood-smoked bacon
  • 1 1/2 cups chopped onions
  • 2 cloves garlic, finely chopped
  • 3 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 2 1/2 cups shredded smoked chicken (1 lb)
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 2 cans (16 oz each) pinto beans, drained, rinsed
  • 2 cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes, drained
  • 1/2 cup hickory smoke-flavored barbecue sauce
  • 1 cup shredded Monterey Jack cheese (4 oz)
  • 1/4 cup sliced green onions (4 medium)

Steps

  • 1
    In 4-quart Dutch oven, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside.
  • 2
    Cook onions in bacon drippings over medium heat, stirring occasionally, until tender. Add garlic, chili powder and paprika; cook 1 minute, stirring constantly. Stir in chicken, broth, beans, tomatoes and barbecue sauce. Heat to boiling; reduce heat. Simmer uncovered 15 minutes.
  • 3
    Sprinkle individual servings with cheese, green onions and reserved crumbled bacon.

  • Pick up smoked chicken from your favorite barbecue restaurant or substitute deli rotisserie chicken.

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Total Fat
7g
0%
Saturated Fat
3 1/2g
0%
Sodium
960mg
0%
Total Carbohydrate
25g
0%
Dietary Fiber
5g
0%
Protein
21g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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