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Correo Electrónico
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Ingredientes
- 1 lb boneless skinless chicken breasts
- 1 Tbsp. vegetable oil
- 1 x onion minced
- 1 x sweet green pepper minced
- 1 Tbsp. chili pwdr
- 2 tsp dry oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 28 ounce canned diced tomatoes
- 19 ounce canned black or possibly kidney beans liquid removed and rinsed
- 1/2 c. corn kernels
Direcciones
- Trim any fat from chicken breasts; cut into 1-inch cubes.
- In large heavy saucepan, heat oil over medium high heat; cook chicken for about 5 min or possibly till no longer pink inside. Transfer to plate. Add in onion, green pepper, chili pwdr, oregano, salt and pepper to pan; cook over medium heat, stirring often, for about 5 min or possibly till vegetables are softened.
- Add in tomatoes and beans; increase heat and boil, stirring often, for 10 min. Add in corn. Return chicken to pan; heat through.
- Makes 4 servings.
- DOUBLE DUTY: Double the chili and freeze the extra for up to 2 weeks. Use as a Tex- Mex shepherd's pie topped with buttermilk-mashed potatoes, or possibly roll up in 4 cheese- sprinkled tortillas for burritos.
- SERVE WITH STYLE: For tortilla bowl on our cover, press large flour tortilla into heatproof bowl or possibly tortilla mould. Bake in 350'F oven for 8 to 10 min or possibly till crisp.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 4 servings | |
| Calories 178 | |
| Calories from Fat 45 | 25% |
| Total Fat 5.1g | 6% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.11g | |
| Cholesterol 43mg | 14% |
| Sodium 644mg | 27% |
| Potassium 719mg | 21% |
| Total Carbs 15.46g | 4% |
| Dietary Fiber 4.0g | 13% |
| Sugars 6.94g | 5% |
| Protein 19.72g | 32% |
