1 1/4 lbs Cooked Chicken
1 Can Fire Roasted Tomatoes
1 Can Diced Green Chilies
1 Frozen Pack of Green Peppers & Onions
2 Red Peppers, diced
1 1/2 Cups Jasmine Rice, uncooked
Salt & Pepper
Cook chicken thoroughly- it can be grilled, baked or pressure cooked. (I like to use the instant pot so it is easy to shred)
In large saucepan, add tomatoes, chilies, peppers and seasoning. Simmer for 10 minutes. Mix in chicken, cover and simmer for additional 5 minutes.
In a pot, add jasmine rice and 2 cups water and bring to a boil. Then, reduce heat to low, cover & simmer for 15 minutes.
Serve chicken chili over rice!
Add in beans or top with cheese, sour cream or guac!
Nutritional Information: (Makes 5 Servings) 400 Calories, 58g Carbs, 5g Fat, 30g Protein