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This is a good winter recipe with a Mexican twist, perfect for using up the little shreds left on a supermarket rotisserie chicken.
Ingredients
- 1 ½ cups shredded, cooked chicken meat
- ½ onion, chopped
- 2 tomatoes, chopped
- 2 (15 ounce) cans white hominy, drained
- 1 (15 ounce) can ranch-style beans
- 1 (7 ounce) can diced green chiles
- ½ teaspoon chili powder
- ¼ teaspoon ground black pepper
- 1 pinch dried oregano
- 4 cups chicken broth
- 2 ½ tablespoons dry potato flakes
Directions
Step 1
Place chicken, onion, tomatoes, hominy, undrained pinto beans, green chili peppers, oregano, chili powder and pepper into a slow cooker. Add enough chicken broth to cover ingredients and cook on low for 6 hours. An hour prior to serving add potato flakes and let thicken.
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Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 238 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat1g | 3% |
| Cholesterol26mg | 9% |
| Sodium1040mg | 45% |
| Total Carbohydrate36g | 13% |
| Dietary Fiber9g | 31% |
| Total Sugars6g | |
| Protein16g | |
| Vitamin C29mg | 147% |
| Calcium53mg | 4% |
| Iron3mg | 15% |
| Potassium290mg | 6% |
*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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