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Change things up this winter by making chili with chicken instead of beef. For a milder version, you can substitute a green bell pepper for the jalapenos. Garnish with cheese and cilantro if desired.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 large jalapeno peppers, seeded and chopped
- 1 tablespoon all-purpose flour
- 3 (15 ounce) cans navy beans, drained
- 1 (10 ounce) can green enchilada sauce
- 1 cup chicken broth
- 1 teaspoon dried Mexican oregano
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
Directions
Step 1
Heat oil in a large soup pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeno peppers; cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.
Step 2
Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 390 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat3g | 13% |
| Cholesterol49mg | 16% |
| Sodium1178mg | 51% |
| Total Carbohydrate49g | 18% |
| Dietary Fiber12g | 44% |
| Total Sugars2g | |
| Protein32g | |
| Vitamin C10mg | 49% |
| Calcium132mg | 10% |
| Iron5mg | 27% |
| Potassium857mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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