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Ingredientes
- 1 lb dry great northern beans
- 2 lb chicken breast
- 1 Tbsp. extra virgin olive oil
- 2 med onions minced
- 4 x garlic cloves minced
- 2 can mild green chilies 4 ounce
- 2 tsp grnd cumin
- 1Â 1/2 tsp dry oregano crumbled
- 1/4 tsp cayenne pepper
- 6 c. chicken broth
- 3 c. Monterey jack cheese grated
- Â Â lowfat sour cream
- Â Â salsa
- Â Â fresh cilantro minced
Direcciones
- Rinse and pick over beans; place in heavy large pot. Add in sufficient cool water to cover by at least 3 inches; soak overnight.
- Place chicken in large heavy saucepan. If time permits add in cut up onions, celery, carrots, salt and pepper for flavor. Add in cool water to cover and bring to simmer. Cook till just tender, about 15 min. Drain and cold. Remove skin. Cut chicken into cubes.
- Drain beans. Heat oil in some pot over medium heat. Add in onions and saute/fry till translucent/soft, about 10 min. Stir in garlic, then chilies, cumin, oregano, cloves and cayenne and saute/fry 2 min. Add in beans and stock and bring to a boil. Reduce heat and simmer till beans are very tender, stirring occasionally, about 2 hrs. Beans and chicken can be prepared 1 day ahead. Cover and chill.
- Bring chili bean mix to simmer before continuing with recipe. Add in chicken and 1 c. cheese to chili and stir till cheese melts. Season to taste with salt and pepper.
- Pour cheese into large tureen. Place remaining cheese, lowfat sour cream, salsa and cilantro in small bowls around the tureen so which gust can add in whatever toppings they want to there chili. makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 447g | |
| Recipe makes 8 servings | |
| Calories 569 | |
| Calories from Fat 215 | 38% |
| Total Fat 24.01g | 30% |
| Saturated Fat 11.02g | 44% |
| Trans Fat 0.11g | |
| Cholesterol 96mg | 32% |
| Sodium 578mg | 24% |
| Potassium 1393mg | 40% |
| Total Carbs 44.35g | 12% |
| Dietary Fiber 13.5g | 45% |
| Sugars 5.2g | 3% |
| Protein 44.96g | 72% |
