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Ingredientes
- 2 tsp butter
- 1 x 20 ounce. package boneless, skinless chicken breasts cut in 1/2 cubes
- 1 med onion, minced
- 1 x 5 lemon pepper
- 1 tsp grnd cumin
- 1 tsp dry oregano
- 1/2 tsp garlic salt
- 2 x (14.5z) cans chicken broth
- 2 x (15 ounce.) cans pinto beans with jalapenos
- 2 x (11 ounce) cans white shoepeg corn
- 2 x chipotle chiles in Adobo sauce, minced
- 2 x bay leaves
- 2 tsp lime juice
- 2 tsp sugar
- 1/4 c. minced fresh cilantro Lime wedges, optional
Direcciones
- Heat butter in 6 qt saucepan till sizzling. Add in chicken, onion, cumin, lemon pepper, oregano and garlic salt. Cook over medium heat till chicken is no longer pink. Add in chicken broth, pinto beans, shoepeg corn, chipotle chiles and bay leaves. Continue cooking till mix comes to a boil. Reduce heat to low; cook, uncovered 30 min.
- Just before serving, remove bay leaves, stir in lime juice, sugar and cilantro.
- To serve top each serving with lowfat sour cream and lime wedges, if you like.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1399g | |
| Calories 1337 | |
| Calories from Fat 175 | 13% |
| Total Fat 20.22g | 25% |
| Saturated Fat 7.71g | 31% |
| Trans Fat 0.11g | |
| Cholesterol 234mg | 78% |
| Sodium 2948mg | 123% |
| Potassium 3355mg | 96% |
| Total Carbs 158.34g | 42% |
| Dietary Fiber 43.9g | 146% |
| Sugars 15.08g | 10% |
| Protein 130.77g | 209% |
