Green Chili Chicken Taco Salad

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Makes: 4  servings Prep 20 mins Start to Finish 30 mins

Ingredients

  • 2 tablespoons  olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 4 ounce can chopped green chiles, rinsed
  • 2 tablespoons  all-purpose flour
  • 3 1 cups  (1 lb) chopped or shredded cooked chicken
  • 1 cup  low-sodium chicken broth
  • 1 tablespoon  fresh lime juice
  • 1 teaspoon  ground cumin
  • 3/4 teaspoon  kosher salt
  • 1/2 teaspoon  chili powder

Directions

1. In a large pot, heat oil over medium high and add onion and garlic. Cook, stirring occasionally until onions are soft and translucent, about 6 min.

2. Stir in chiles and flour. Add chicken, broth, lime juice, cumin, salt and chili powder; stir well. Bring to a boil, reduce heat to a simmer and cook until thickened, about 6 min. Serve or store, refrigerated, up to 2 days. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)280,
  • Fat, total(g)13,
  • chol.(mg)82,
  • sat. fat(g)3,
  • carb.(g)15,
  • fiber(g)3,
  • pro.(g)26,
  • sodium(mg)950,
  • Percent Daily Values are based on a 2,000 calorie diet
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