Creamy Chicken Chili - Reduced Fat Recipe

"This recipe is from Taste of Home with quite a few changes. You can obviously make this with full fat dairy products, but it is just as good with the reduced fat dairy. This is spicy and delicious. Leave out the jalapeno and cayenne if you aren't a fan of heat."

Step by Step Method

Step 1

Sprinkle chicken cubes with salt, pepper and paprika - to taste. About 1/4 teaspoon each.

Step 2

Heat olive oil in a large saucepan, add chicken and saute until it begins to brown. Add onion, jalapeno and garlic and continue to brown for 3-4 minutes.

Step 3

Add the beans, broth, chilies, Rotel and remaining seasonings.

Step 4

Test for salt or additional seasonings to taste. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Add green onion. Remove from the heat; stir in sour cream and milk and serve.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

Be sure to rinse and drain the beans to remove any excess salt or preservatives.
If you don't like spicy food, you can leave out the jalapeno and cayenne pepper.

Ingredient substitutions

Instead of boneless skinless chicken breasts, use boneless skinless chicken thighs. The benefit of this substitution is that chicken thighs are more flavorful and juicy than chicken breasts, and will provide a richer taste to the chili.
Instead of reduced fat or fat free sour cream, use plain Greek yogurt. The benefit of this substitution is that Greek yogurt is a healthier alternative to sour cream, and it has a similar creamy texture and flavor. It is also a great source of protein.

Variations

Vegetarian Version Replace the chicken with a combination of 1/2 cup of cooked quinoa, 1/2 cup cooked black beans, and 1/2 cup cooked corn kernels. Omit the chicken broth and use vegetable broth instead. Increase the olive oil to 2 tablespoons.

Mexican Version Replace the chicken with 1/2 cup cooked chorizo sausage. Omit the chicken broth and use vegetable broth instead. Add 1/4 cup of diced tomatoes and 1/4 cup of diced red onion. Increase the olive oil to 2 tablespoons. Season with 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and 1/4 teaspoon of garlic powder.

Serve with

RECOMMENDED DISH TITLE: Cheesy Garlic Bread:

This cheesy garlic bread is the perfect side dish to Creamy Chicken Chili. The garlic and cheese flavors combine perfectly with the chili, and it's a great way to add some extra texture to the meal. Plus, it's easy to make and can be prepared ahead of time. Enjoy!

RECOMMENDED DISH TITLE: Crispy Potato Wedges:

These crispy potato wedges are the perfect accompaniment to Creamy Chicken Chili. They are easy to make and can be prepared ahead of time. The potatoes are lightly seasoned with garlic and paprika, and they are sure to add a delicious crunch to the meal. Enjoy!

FAQ

Q: Is this recipe spicy?

A: Yes, this recipe is spicy due to the jalapeno and cayenne pepper included in the ingredients. If you don't like spicy food, you can leave out the jalapeno and cayenne pepper.

Q: How long does this recipe take to make?

A: This recipe takes about 30 minutes to prepare and cook. This includes chopping the vegetables and cooking the quinoa.

Fun facts:

The jalapeno pepper is native to Mexico and is widely used in Mexican cuisine. It was first introduced to the United States in the late 1800s by Spanish settlers.

The Rotel brand of canned tomatoes was first introduced in the 1940s by the brothers Carl and Ralph Miller. The brand is named after their hometown of Rotan, Texas.