Best served during the SuperBowl.
Saute onions, garlic and jalepenos in the olive oil till the onions are "almost" clear (transluscent). Add the diced chicken thighs next and cook them for 10-15 mins. Add the beans, chicken stock, green chilis, cumin and cayeene.
Simmer this very slowly on low heat for 2 hour....reducing it. Check for salt then chill immediately and refrigerate overnight.
Bring back to simmer and cook for an additional 3-4 hours. When it is the desired thickness, pour into bowls and add cheese and a dollup of sour cream
Chef and son notes: You could add additional seasonings as we did to "DR" it up a touch!~
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Serving Size: 1 8 oz. Serving (518 | ||
Recipe Makes: 12 Servings | ||
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Calories: 256 | ||
Calories from Fat: 84 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 29.5mg | 9 % | |
Sodium 945mg | 33 % | |
Potassium 684.2mg | 18 % | |
Total Carbohydrate 26.9g | 8 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 22.6g | ||
Protein 16.4g | 23 % | |
Powered by: USDA Nutrition Database 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: 256
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