Nutritional Information (Based on 6 Servings w/ about 5 to 6 chips)
Calories: 275 Fat: 7.7 WW Points: 5.5 Points +: 6.5
2 tsp olive oil
1 tbs butter
1.5 lb chicken breast, cooked & shredded
1 cup carrot, grated
1 cup onion, diced
1 cup celery, diced
5 tsp garlic, minced (or 5 cloves)
1 tbsp paprika
1 tsp bay leaves
salt & pepper
2 cups chicken broth
1/2 cup hot sauce (you might want to use less...)
15 oz. can of tomato sauce
15 oz. can crushed tomatoes
1/4 cup fat free mayo
20 to 30 tortilla chips
1/4 cup parsley leaves
1/4 cup blue cheese
Preheat oven to 375 degrees.
Heat olive oil and the butter in a large pot over medium-high heat,
Once the butter is melted add the carrot, onion, celery, garlic, paprika, and bay leaves.
Cook for about 3 to 4 minutes, stirring frequently.
Add in the chicken and cook until lightly brown.
Add the chicken broth, hot sauce, tomato sauce, mayo, and crushed tomatoes, then bring to a boil.
Simmer for about 20 to 30 minutes until liquid has evaporated and chili has thickened.
Meanwhile, place a lot of tortilla chips on several greased cookie sheets, top with blue cheese and cook in oven for 4 to 5 minutes until cheese is melted.
Top with chopped parsley.
Then place in each serving of chili when it is finished cooking.
Serve with ranch dressing and additional tortilla chips.
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