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Santa Fe Chicken Chili

Santa Fe Chicken Chili



Servings: 8
Calories: 220 kcal
When boneless, skinless chicken breast go on sale, buy extra and make a double batch of a Santa Fe Chicken Chili.


  • 3 tsp vegetable oil, divided
  • 1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
  • cups chopped onion
  • 2 garlic cloves, minced
  • 1 can (15oz) no salt added black beans, drained and rinsed
  • 1 can (28oz) no salt added diced tomatoes, not drained
  • 1 can (15oz) tomato sauce
  • 2 cups corn kernels, fresh or frozen
  • 1 tbsp chili powder
  • 2 tsp sugar
  • 1 tsp black pepper
  • Pinch cayenne pepper


  1. In a large skillet or grill pan, heat 2 teaspoons oil over medium-high heat. Add chicken and sauté until browned and nearly cooked through. Set aside
  2. In a stockpot or Dutch oven, heat 1 teaspoon oil over medium heat. Add onions and garlic; sauté for 2 minutes or until onions are slightly translucent. Add cooked chicken and remaining ingredients; stir. Bring to a boil then reduce heat to low. Cover and simmer for about 20 to 30 minutes, stirring occasionally.

Recipe Notes

Nutritional analysis is from The Food Processor® Nutrition and Fitness Software by ESHA Research, Inc., version 11.1©, 2016. All nutrition information should be considered approximate. Note: This recipe can be found in The Meal Planning Playbook.

Nutrition Facts
Amount Per Serving
Calories 220 Calories from Fat 41
% Daily Value*
Total Fat 4.5g 7%
Saturated Fat 0.5g 3%
Cholesterol 40mg 13%
Sodium 340mg 14%
Total Carbohydrates 28g 9%
Dietary Fiber 6g 24%
Sugars 7g
Protein 19g 38%
* Percent Daily Values are based on a 2000 calorie diet.
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