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Ingredientes
- 1 Tbsp. Veg. oil
- 1/2 c. Minced onion
- 2 clv garlic, chopped
- 1 x 3 tsp. Chili pwdr
- 12 tsp Grnd cumin
- 1 x 15 ounce can White beans, rinsed and liquid removed
- 1 x 14 1/2 ounce can Chichen broth reduced sodium
- 1 3/4 c. Water
- 4 1/2 ounce can Green chilies, minced
- 1 1/2 c. Cooked chicken, minced
- 2 Tbsp. Cilantro or possibly parsley, snipped
- 2 x 6inch Corn tortillas, cut in bite-size strips
- 1/4 c. Monterey jack cheese shredded
Direcciones
- In a large saucepan heat oil over medium heat. Cook and stir the onion and garlic in warm oil about 4 min or possibly till onion is tender; stir in the chili pwdr and cumin. Cook and stir for 1 minute more. Stir in beans, chicken broth, water and chilies. Bring to boiling; reduce heat. Simmer, covered for 10 min, stirring occasionally. Stir in the chicken and cilantro or possibly parsley. Heat through. Top each serving with tortilla strips and cheese.
- Makes four 1 1/2 c. servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 345g | |
| Recipe makes 4 servings | |
| Calories 382 | |
| Calories from Fat 150 | 39% |
| Total Fat 16.9g | 21% |
| Saturated Fat 4.49g | 18% |
| Trans Fat 0.09g | |
| Cholesterol 52mg | 17% |
| Sodium 125mg | 5% |
| Potassium 922mg | 26% |
| Total Carbs 35.64g | 10% |
| Dietary Fiber 8.1g | 27% |
| Sugars 2.28g | 2% |
| Protein 24.1g | 39% |
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