Menu icon

Hearty Low-Sodium Chicken & Bean Chili

A 12-cup batch of protein-rich, low-sodium comfort food

Ingredients

  • 4 lbs raw chicken (boneless, skinless thighs or breasts)
  • 1 box (32 oz) Swanson Unsalted Chicken Broth
  • 2 cups water
  • 2 bags (14-16 oz each) Kroger Frozen 3 Pepper & Onion Mix (Recipe Ready)
  • 1 can (15 oz) Kroger Unsalted Kidney Beans, drained and rinsed
  • 1 can (15 oz) Kroger Unsalted Black Beans, drained and rinsed
  • 8 oz fresh baby bella mushrooms, sliced
  • 1 cup masa harina (for thickening)
  • 1 tablespoon ground cumin
  • 2 tablespoons paprika
  • 2 tablespoons chili powder
  • 2 tablespoons garlic powder
  • Salt to taste

Instructions

  1. Cook the chicken: In an airfryer or oven, cook chicken for 25 minutes at 400 degrees.
  2. Cut the chicken: Remove and cut with a knife or meat shears into chunks. Return to the pot.
  3. Add vegetables and beans: Stir in frozen pepper & onion mix, mushrooms, kidney beans, and black beans.
  4. Season and simmer: Add spices. Simmer for 15-20 minutes until vegetables are tender.
  5. Thicken with masa: In a small bowl, whisk masa with warm broth to form a slurry. Stir into the soup and simmer another 10 minutes.
  6. Adjust texture: Add more water if needed to reach desired consistency.

Yield

  • Makes approximately 12 cups of soup

Nutrition Estimate (Per 1 Cup)

  • Calories: ~130-140
  • Protein: ~13-15g
  • Carbs: ~20-25g
  • Fat: ~3-5g
  • Sodium: ~40mg
Pocket Watch