In Dutch oven, heat 3 tablespoons olive oil. Add chicken and saute until no longer pink, about 4 minutes each side. Remove chicken from pot; wipe pot dry. Heat remaining oil and saute onion, garlic, bell pepper and cumin seed for 5 minutes, stirring often. Stir in chili powder, oregano, tomatoes and chilies, tomato sauce, beer and salt and pepper. Add chicken back to pot. Cover and simmer on low heat for 20 minutes. Add beans, corn and olives. Simmer 15 minutes longer. Stir in cilantro, if desired. Serve hot topped with cheddar cheese.
Republished with Permission, National Chicken Council
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|Serving Size: 1 Serving (474g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 114 (31%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 105.7mg||33 %|
|Sodium 458.5mg||16 %|
|Potassium 776.2mg||20 %|
|Total Carbohydrate 29.4g||9 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 23g|
|Protein 31.7g||45 %|
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Calories per serving: 371
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