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Add a photoI used this recipe for a quick meal on a cool Saturday or Sunday at home. It is really easy and takes very little prep time.
Ingredientes
- 3 cups market roasted chicken, cut into 1/2" pieces, skin removed
- 2 tsp. Canola oil
- 1 small can, diced green chilies,undrained
- 1 15oz can Cannellini beans(I use Progresso), drained
- 1 medium shallot, diced small
- 1 scallion, white and some green parts, chopped
- 1 Tbl. ground white pepper
- 2 cups, good chicken stock
- 1 rib, celery, split and diced
- 3 tsp. ground cumin
- 2 tsp. Splenda
- Kosher salt to taste
Direcciones
- In a 2-3 qt. sauce pan over medium heat add the chopped shallot and scallion. Saute just to soften for about 3 mins.
- Add your diced chicken and let it simmer for just a few minutes with the onion and shallot to season.
- Add the chicken stock, all of the remaining spices and the diced green chilies.
- Let the chili come to a slow bubble and reduce the heat to a simmer. Just let the chili heat well and to ensure that the chicken is heated through. This step also lets the other flavors infuse and thicken the stock somewhat.
- Add the Cannellini beans and stir gently to mix well.Simmer for another 2 to 3 minutres.
- Remove from the stove and serve with a small side salad and some crusty French Bread and unsalted butter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 6 servings | |
| Calories 99 | |
| Calories from Fat 21 | 21% |
| Total Fat 2.33g | 3% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 364mg | 15% |
| Potassium 292mg | 8% |
| Total Carbs 14.73g | 4% |
| Dietary Fiber 5.0g | 17% |
| Sugars 2.89g | 2% |
| Protein 5.31g | 8% |
