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Ingredientes
- 3 lrg fresh tomatoes (1 1/2 lbs)
- 1 Tbsp. vegetable oil
- 1/2 c. minced onion
- 1 x 4 ounces can mild green chilies
- 1 tsp chopped garlic
- 1 tsp grnd cumin
- 1 tsp oregano leaves crushed
- 1 tsp sugar
- 1/8 tsp grnd cloves
- 1/8 tsp grnd red pepper
- 1 x 14 1/2 ounces can chicken broth
- 1 x 15 ounces can white kidney beans rinsed and liquid removed
- 2 c. cooked cubed chicken
Direcciones
- Core and coarsely chop tomatoes (makes about 4 c.); set aside. In a large saucepan, heat oil till warm. Add in onion. Cook, stirring occasionally, till tender, about 5 min. Stir in chilies, garlic, cumin, oregano, sugar, cloves, red pepper and the 4 c. reserved tomatoes. Reduce heat and simmer, stirring occasionally, till the tomatoes are softened, about 5 min. Add in chicken broth; bring to a boil, reduce heat, simmer, covered, to blend flavors, about 15 min. Add in beans and chicken; cook till warm, about 5 min.
- Garnish with lowfat sour cream, shredded Cheddar cheese, diced tomatoes, and minced cilantro, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 469g | |
| Recipe makes 4 servings | |
| Calories 354 | |
| Calories from Fat 151 | 43% |
| Total Fat 16.8g | 21% |
| Saturated Fat 3.99g | 16% |
| Trans Fat 0.09g | |
| Cholesterol 60mg | 20% |
| Sodium 590mg | 25% |
| Potassium 907mg | 26% |
| Total Carbs 27.4g | 7% |
| Dietary Fiber 9.0g | 30% |
| Sugars 8.03g | 5% |
| Protein 24.03g | 38% |
