In a Dutch Oven
Chicken-Tomatillo Chili with Cilantro & Sour Cream
1 tablespoon canola oil
4 (½-pound) bone-in chicken breasts, skinned
1 large sweet onion, quartered and thinly sliced
1 garlic clove, minced
1 teaspoon ground cumin
¼ teaspoon salt
⅛ teaspoon cayenne
½ cup reduced-sodium chicken broth
1 cup fat-free tomatillo salsa
½ cup lightly packed fresh cilantro leaves
2 tablespoons fat-free sour cream
1 Heat oil in medium Dutch oven over medium heat. Add chicken and cook, turning frequently, until golden brown, about 10 minutes; transfer to plate. Add onion and cook, stirring frequently, until lightly browned, about 8 minutes. Stir in garlic, cumin, salt, and cayenne; cook, stirring constantly, until fragrant, about 30 seconds.
2 Add broth to Dutch oven. Cook, stirring constantly, scraping browned bits from bottom of pot, about 3 minutes; stir in salsa. Nestle chicken in onion mixture. Increase heat to medium-high and bring to boil. Reduce heat and simmer, covered, stirring occasionally, until chicken is cooked through, about 25 minutes.
3 Transfer chicken to work surface. When cool enough to handle, shred chicken with two forks; discard bones. Stir chicken, cilantro, and sour cream into chili mixture.
PER SERVING (1 cup): 281 Cal, 9 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 104 mg Chol, 472 mg Sod, 9 g Carb, 4 g Sugar, 1 g Fib, 38 g Prot, 43 mg Calc.
FYI Sweet onions, such as Vidalia, Walla Walla, Maui, and Texas Sweets, are varieties of onion that are mild in flavor due to their low sulfur and high water content.