GREEN CHILI WITH CHICKEN

GREEN CHILI WITH CHICKEN
8 Anaheim chiles, roasted, about 1 1/2 pounds *
1/4 cup oil
1 medium onion, chopped, 4 ounces
1 teaspoon cumin
1 1/2 pounds boneless chicken breast
2 cloves garlic, minced
5 cups chicken broth, 3 cans
2 14-1/2 ounce cans diced tomatoes
1 teaspoon oregano
2 jalape駉s, sliced, optional
Salt, to taste **
1/4 cup heavy cream
Optional garnishes: crumbled Mexican cheese, chopped onion, cilantro, salsa, sour cream

Peel, seed and chop the roasted chiles. Set aside. Heat the oil in a large Dutch oven over medium heat. Stir in the onions and cumin. Cook, stirring occasionally, until the onions are tender, about 10 minutes. Meanwhile, cut the chicken into 1/2-inch cubes; transfer to the pot along with the garlic. Cook, stirring once or twice, just until the chicken is opaque.

Add the broth, tomatoes, oregano, jalape駉s and reserved chiles. Increase heat to high; bring to a boil. Cover and simmer, stirring occasionally, about 50 minutes. Stir in the cream. Serve with desired garnishes.

Makes 6-8 servings
Can be frozen

* Although I used 1 1/2 pounds of chiles, the counts reflect 12 ounces, which is what they weighed after stemming, peeling and seeding.

** The recipe didn't call for any salt. I needed to add about 1 1/2 teaspoons. Taste the chili before adding salt. Your broth might be saltier than mine was.

Per 1/6 Recipe: 331 Calories; 16g Fat; 33g Protein; 14g Carbohydrate; 3g Dietary Fiber; 11g Net Carbs
Per 1/8 Recipe: 249 Calories; 12g Fat; 25g Protein; 11g Carbohydrate; 2g Dietary Fiber; 9g Net Carbs

I found this recipe in our local newspaper a few weeks ago and thought it sounded low carb and tasty. The tomatoes and chiles do add a few carbs but they're "good" carbs. I actually used a 28-ounce can of yellow tomatoes. The original recipe called for one 14 1/2 ounce can of regular diced tomatoes. My husband liked this but said it was pretty hot. Since the only heat in this is from the jalape駉s, leave them out if you don't like hot food. The tiny bit of cream doesn't make the chili creamy, it just sort of mellows the flavors a little.

Although all of the ingedients in this chili are suitable for induction, I didn't mark the recipe with an asterisk because I think it's a little high in carbs for that level. You could make it stretch a bit further by adding more chicken.

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