Rinse beans. Fill large pot with beans and cover with cold water. Bring to boil and boil for 5 minutes. Cover and remove from heat for 1 hour. Drain beans and set aside.
Char and peel chilies and green pepper. In food processor with chopping blade:
1. Chop charred peeled chilies and pepper.
2. Chop onion and garlic. :
3. Chop cut up chicken breast.
Reheat pot and add oil. Add chilies, pepper and onion and saute until the onion is translucent. Add chicken and break up with a spatula as you saute, about 5 minutes. Add beans and broth. Add seasonings. Cover and simmer for about 1 hours or until beans are almost tender. Remove cover and allow some of the broth to reduce. Add the cream and reduce further, stirring to prevent scorching. Serve with sour cream and cilantro.
This is really easy, and is not too, too spicy.
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|Serving Size: 1 serving (52g)|
|Recipe Makes: 6|
|Calories from Fat: 37 (66%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||6 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 13.6mg||4 %|
|Sodium 7.5mg||0 %|
|Potassium 130.6mg||3 %|
|Total Carbohydrate 4.7g||1 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 3.3g|
|Protein 1g||1 %|
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Calories per serving: 56
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