Heat the oil over medium-high heat in a 5- to 6-quart Dutch oven.
Add the onion and cook, stirring, until tender, 4 to 5 minutes.
Add the cumin, oregano, and garlic and cook until fragrant, about 1 minute longer.
Stir in the chicken and chiles and then add the broth and 1 can of beans.
Bring to a simmer. Reduce the heat to low and simmer, partially covered and stirring occasionally, until the flavors blend, abaout 20 minutes.
Meanwhile, puree the remaining can of beans in a food processor. Stir the pureed beans into the chicken mixture along with the corn.
Continue to simmer to blend the flavors, about 5 minutes longer.
Ladle into bowls & serve.
Serves six to eight.
Serve the chili with tortilla chips, shredded sharp cheese, thinly sliced scallions, cliantro leaves, sliced jalapenos, sour cream, guacamole, salsa, lime wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (2863g)|
|Recipe Makes: 1|
|Calories from Fat: 92 (25%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 2250.7mg||78 %|
|Potassium 1619.4mg||43 %|
|Total Carbohydrate 55.7g||16 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 47.9g|
|Protein 21.8g||31 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 367
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