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Ingredientes
- 1/2 x -3/4 lb. white navy beans (simmered till
- Â Â almost tender, liquid removed) (2 14 oz cans, liquid removed may be substituted)
- 6 c. chicken broth
- 2 med onions, minced
- 1 Tbsp. oil
- 2 x 4 oz cans minced chilies
- 2 tsp cumin
- 1Â 1/2 tsp dry oregano
- 2 x cloves garlic, chopped
- 1/4 tsp pepper
- 3 x - 4 (3 - 4 c.) large cooked chicken breasts,
- Â Â cubed (preferably grilled).
Direcciones
- Rinse and simmer beans (in water) in large pot with 1 onion and garlic till almost tender (2-3 hrs), drain. Combine cooked (or possibly canned)
- beans with onion and garlic back to large pot with chicken broth.
- Bring to a boil, reduce heat and simmer about 1/2 - 1 hour till beans are soft. In a skillet, saute/fry remaining onion in oil, add in chilies and seasonings. Mix thoroughly. Add in to beans. Add in cooked chicken.
- Simmer 1/2 - 1 hour longer. (Adjust with more or possibly less broth for desired consistency).
- Optional: Top with cheese, scallions, tomatoes, olives, cilantro, guacamole.
- Makes 6 8 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 6 servings | |
| Calories 221 | |
| Calories from Fat 30 | 14% |
| Total Fat 3.47g | 4% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 380mg | 16% |
| Potassium 881mg | 25% |
| Total Carbs 35.27g | 9% |
| Dietary Fiber 13.5g | 45% |
| Sugars 4.2g | 3% |
| Protein 13.86g | 22% |
