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Quick Easy and Low Calorie Chicken Chili (and baked tortilla chips)


Today was freezing.. I mean cold... not like Fall weather.. like Winter weather. So after being out in the wind and low temperatures, at my brothers football game... I decided to make some spicy chili and homemade tortilla chips. And I just gotta say.. it turned out AMAZING! I saw a picture of some southwestern chili but I didn't know the recipe.. so I tried to throw something together that looked like what I saw in the picture. Not only did my creation turn out AMAZING but it was super super easy, didn't take long, and it was low calorie. Only 450 calories for the chili AND the chips.

Anyways.. lets get to the good stuff!

Cook da chicken

Shred da chicken

Add da stuffs

Cook and stir the stuffs

Open da bag

Cut dem up

Lay dem out
Eat dem! (as you can tell.. I am pretending to be Jamacan)
YUMMY!


Makes 5 servings
298 calories per serving (just chili)
150 calories for 12 chips
rounded up 450 calories for both

Ingredients for chili:
  • 7 chicken breast tenderloins (I use these because its easier to count calories) (about 50 calories each)
  • 1 can of corn (I think 15 oz) (245 calories)
  • 1 can of black beans (I think 15 oz) (385 calories)
  • 1 can of kidney beans (I think 15 oz) (368 calories)
  • 16 oz jar of Pace salsa (I got hot but you could also get medium or mild.. mine was really hot) (140 calories)
  • 1 tsp smoked paprika
  • 1 Tbsp chili powder
  • salt and pepper to taste
Ingredients for chips:
  • 1 bag of corn tortillas
  • cooking spray
  • salt
Instructions for chili:


  1. Cook the chicken, I seasoned mine with a little salt and pepper. I cooked mine in the pan I used for all of the chili. I sprayed the bottom with cooking spray and then put a little water in there to it would steam cook. And when I say a little water I mean add 1/4 cup at a time so the chicken isn't drowning in it.
  2. Once the chicken is cooked.. shred it. I shred mine by putting it in my kitchen aid and turning it on. Shreds it perfectly. (I learned this on Pinterest)
  3. Once the chicken is shredded up.. put it back in the pot and add the beans, corn, salsa, and seasonings. Let it cook for a little bit until its all hot and its ready to eat! I let mine cook on low heat for a while and it made it all extra flavory. But its honestly ready to eat as soon as it all gets hot.
Instructions for chips:
  1. Preheat the oven to 400°
  2. Cut up the corn tortillas into 4s.
  3. Place them on a baking sheet and spray both sides of tortilla pieces with cooking spray, and sprinkle with salt.
  4. Bake for 7 minutes. That seemed to be perfect for mine.
ENJOY! The chips dipped in the chili was awesome.. so I would highly recommend it ☺

Thanks for reading!

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