Easy Chili Con Queso

Ingredients:

• 1 tsp. canola oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1-2 tsp. chili seasoning mix
• 1 (14.5 oz.) can diced tomatoes
• 2 cups fresh or frozen corn kernels
• 1 cup cooked chicken
• 4 (6 inch) whole-wheat tortillas
• 1/2 cup shredded reduced-fat Monterey Jack cheese

Makes 4 Servings

1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the chili seasoning and cook, stirring constantly, until fragrant, about 1 minute. Add the tomatoes; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended, about 3 minutes. Add the corn and chicken; return to a simmer and cook, about 2 minutes.
2. Meanwhile, spray a 7-inch skillet with nonstick spray and set over medium-high heat. Add the tortillas, one at a time, and cook until lightly toasted, 1-2 minutes on each side. Cut each tortilla into 4 wedges.
3. Remove the saucepan from the heat and add the cheese. Stir until the cheese melts. Serve the chili with the toasted tortilla triangles.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is a whole new take on chili. Chili is a comfort food to enjoy during the cold winter months and it can be good for you and taste good too. This chili is simple yet flavorful. When you cook the chicken, don't forget to season the chicken with salt, freshly ground pepper and minced garlic to make the chili more flavorful. If you don't have taco seasoning, use dark chili powder and ground cumin and your chili will be flavorful.