Drain and rinse the kidney beans.
Place chicken into the crock pot, then pour in broth and cover with the rest of the ingredients except for the cilantro.
Cover and cook on high for 4 hours. Add the cilantro in the last 20 minutes. With a plastic or wooden cooking spoon, break up chicken into small pieces.
Serve hot with a splash of Tabasco sauce, top with cheese and garnish with a little more cilantro or chopped fresh jalapeno.
Kidney beans are to add a little color and are not necessary for taste, but be sure to drain and rinse them as to not darken the liquid.
Add some chopped jalapenos in the beginning for a spicier base.
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|Serving Size: 1 Serving (414g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 117 (42%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 31mg||10 %|
|Sodium 850.4mg||29 %|
|Potassium 597.7mg||16 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 18.5g|
|Protein 18.5g||26 %|
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Calories per serving: 276
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