Julie IkedaQuick Grilled Chicken Chili
In The Refrigerated Meat Case
Quick Grilled Chicken Chili
In The Refrigerated Meat Case
In The Refrigerated Meat Case
Made With:
PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Fajita Style (9 oz.)
PREP TIME: 0min COOK TIME: 20min
Serves 4
- 200
Calories - 22g
Protein - 970mg
Sodium - 0.5g
Sat. Fat - 4g
Sugar 
Ingredients
1 pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Fajita Style (9 oz.) or PERDUE® SHORT CUTS® Carved Chicken Breast, Southwestern Style (9 oz.)
1 can (15-1/4 oz.) red kidney beans, rinsed and drained
1 can (14-1/2 oz.) diced tomatoes
1/2 cup water
1 tsp. chili powder
Cornbread (optional)
Step 1
In medium saucepan, combine all ingredients and bring to a boil over medium-high heat.
Step 2
Reduce heat to medium, cover and cook, stirring occasionally, 10 minutes.
Step 3
Uncover and cook an additional 3 minutes. Serve, if desired, with cornbread.
Quick Grilled Chicken Chili
20 MIN
