1 (14.5 oz) can no-salt-added diced tomatoes, with juices
1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
Instructions
In a small bowl, gently stir together avocado, lime juice, and 1/8 tsp of the salt.
In a large saucepan, heat oil over medium-high heat. Add onion, bell pepper, zucchini, jalapeno, chili powder, and cumin; stir to coat. Cook, stirring occasionaly, until vegetables begin to soften, 5 minutes. Stir in broth, beans, and tomatoes and their juices; bring to a simmer and cook for 10 minutes. Add chicken and remaining 1/8 tsp salt. Return to a simmer and cook until chicken is cooked through, 5 to 7 minutes. Divide among 4 bowls, top with avocado, and serve.
Originally Submitted
8/17/2010
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