Think you don't have time to make chicken chili? Think again! Four ingredients + one pan + 30 minutes = a hot, cheesy entrée guaranteed repeat requests!
What You Need
Original recipe yields 6 servings
1-1/4 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cans (15 oz. each) tomato sauce
1 can (15 oz.) kidney beans, rinsed
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
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Let's Make It
Spray 5-qt. Dutch oven or large saucepan with cooking spray.
Add chicken; cook and stir on medium heat 8 to 10 min. or until done.
Stir in remaining ingredients; cook on medium heat 5 min. or until heated through and VELVEETA is melted, stirring frequently.
Substitute 1 can (15 oz.) black beans, rinsed, for kidney beans.
To make 2 meals out of 1, double recipe. Divide chili in half. Store unused portion for up to 3 days, covered, in refrigerator. To freeze, wrap securely and freeze for up to 4 months. To thaw, place container in refrigerator overnight or microwave on Defrost setting. When ready to use, warm chili in saucepan on low heat. Serve over hot cooked rice or pasta.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.