Brrrr…it’s cold outside and as I board my plane to New York, I know the city will be really cold and probably have snow.I will be in New York all week taping webisodes for Wal-mart with their reformatted Great Value Products—which I love—will keep you posted!!Luckily, I will be staying at my son and his wife’s apartment so I plan to cook a good warm, hearty soup--this Chicken and Sun-dried Tomato Chili is easy to throw together and if you have a frozen leftover smoked turkey, this is the time to use it.You can also pick up a Rotessire chicken for an even quicker version.This soup is hearty like chili, but lighter like a chicken tortilla soup, making this a fantastic chili choice.With all the football games on TV, nothing beats a bowl of chili.With sun-dried tomatoes, southwestern seasoning, chicken and tomatoes, this wonderful combination of flavors hits the spot and remember, the longer chili sits, the better it gets!
Here’s to easy cooking with better health in 2010 with my trim&TERRIFIC recipes!I promise all your favorite recipes s are in my cookbooks; I trim the recipes down and make them terrific!!Don’t know what to cook or in a cooking rut--trim&TERRIFIC lifestyle is the way to go!More recipes:www.hollyclegg.com & http://thehealthycookingblog.com
Make another meal from leftover chicken--just add cooked chicken when you add corn for this easy, flavor packed recipe.For terrific twist, serve avocado and sunflower seeds in condiment bowls.
Makes 8 (1-cup) servings
2/3 cup sun dried tomatoes
1/2 cup red wine
1 1/2 pounds boneless skinless chicken breasts, cut into pieces
3 cups chopped tomatoes
1 (4-ounce) can chopped green chilies
4 cups canned chicken broth
2 tablespoons chili powder
2 cups frozen corn
1 avocado, chopped
2 tablespoons sunflower seeds
1.In small bowl, place sun dried tomatoes and red wine, let stand 5 minutes to allow tomatoes to soften.
2.Coat large pot with nonstick cooking spray and set over medium-high heat.Add chicken to pot and cook, stirring until tender, about minutes.
3.Add sun dried tomato and red wine mixture, green chilies, chicken broth and chili powder, and bring to boil.Add corn and cook until the chicken is tender, 7 -10 minutes. To serve, top with the chopped avocado and sunflower seeds.
Terrific Tidbit:I keep a bottle of Holland House red cooking wine in my pantry so I never have to worry about opening a new bottle for a small amount of wine.
