In a large dutch oven, combine beans, chicken broth, water, chicken, onion, and peppers. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer 1 hour.
Add diced tomatoes, cilantro, chili powder, cumin, and salt. Bring to a boil over medium-high heat. Reduce heat, and simmer, uncovered, 1 hour. Serve with sour cream, shredded cheese, chopped fresh cilantro, and tortilla chips, if desired.
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|Serving Size: 1 Serving (172g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 56 (33%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 37mg||11 %|
|Sodium 48.8mg||2 %|
|Potassium 360.1mg||9 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 9.8g|
|Protein 15.5g||22 %|
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Calories per serving: 170
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