Chunky Chicken Chili - Conquer the Crave

Plan Z Phase: This is a Z2 (ZReduction) recipe. We made this during a snow storm, the taste took off the chill of the day.

Serving Size: Serves 6 (can be doubled easily)

Each serving is 1-1/2 cups

Ingredients:

2 lb of chicken breasts (no skin)
3 chopped bell peppers. One red, one yellow and one orange.
1 chopped yellow or white onion
28 oz of diced tomatoes, they can be plain or flavored, no sugar
1 jar of roasted salsa with no sugar in the ingredients list. I do try to get roasted but if the store doesn’t have roasted salsa, any salsa with no sugar will do. Read the labels. You’ll find one.
¼ cup of minced, fresh cilantro
juice of two limes
4 cups of chicken broth (no sugar)
2 Tbl of paprika (I use smoked paprika)
2 tsp of dried oregano
2 tsp of ground cumin
2 Tbl of ground garlic powder
2 tsp of cracked red pepper flakes

Instructions:

Cut the chicken breasts into chunks approximately 1” in size. Spray a soup pot with olive oil spray and begin to brown the chicken on the outsides on medium high. Stir regularly to keep the chicken browning on the other sides too.

When the chicken is half cooked add the onions and peppers. Cook until they loosen up but don’t let them get mushy. Add the tomatoes, the broth and the salsa and stir. Then add the cilantro, lime juice and all of the flavorings.

Cook on a bubbling medium high for 15 minutes to make sure the chicken is cooked all the way through. Turn down to a low simmer and let it cook another 15 minutes to meld all of the flavors.

Serve. Watch your servings. You should be able to have 1-1/2 cups per person but just be sure not to go over on your chicken portion. You can eyeball 6-8 oz. Just think of a batch of chicken bites about the size of your palm or a bit bigger. You can have a plain salad on the side if you want some greens.

Enjoy!

Cheers,