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Even though spring is right around the corner, there are always a few cold and rainy March days. This month’s recipe is the perfect meal for when you still want something a little heartier and comforting: Green Bean Chicken Chili.

Recipe provided by Fanny Sung Whelan, MS, RDN, LDN, a member of the Ed Center Advisory Board and a registered dietitian who works with people at all stages of kidney disease.

Ingredients
Makes 9 servings

  • 1 can (10 oz.) “Rotel” Mexican tomatoes with lime and cilantro
  • 1 can (14.5 oz.) corn (no salt added)
  • 1 can (15.25 oz.) green beans (no salt added)
  • 8 oz. low fat cream cheese
  • 2 c. “Kitchen Basics” chicken broth (no salt added)
  • 3 chicken breast (boneless/skinless) boiled and shredded
  • 8 oz. light sour cream
  • 1 T. oil
  • 1 lb. rice
  • 5-7 shakes Tabasco to taste (Large Shakes)
  • 1 serving homemade chili seasoning HOMEMADE CHILI SEASONING: (1 serving)*
  • 2 T. chili powder
  • 1 1/2 tsp. paprika
  • 1 1/2 tsp. onion powder
  • 1 1/2 tsp. garlic powder
  • 1 tsp. cumin
  • 3 dashes mixture of equal parts red pepper powder and cayenne pepper powder

Instructions

  1. Boil and shred chicken.
  2. In large frying pan, add oil and heat.
  3. Add cooked chicken and fry till lightly brown. About 1 to 2 minutes.
  4. Add “Rotel” tomatoes, corn, green beans, chicken broth, spices and cream cheese.
  5. Mix down and blend all ingredients.
  6. Add Tabasco.
  7. Bring to boil.
  8. Turn down to simmer for 10-15 minutes.
  9. Cook 1 lb. of Rice in water while chili simmers.
  10. Add sour cream to pan and mix in to chili just before serving.
  11. Layer chili over cooked rice in bowl.

*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.