In large pot, medium heat, heat oil. Add onion and jalapeño, cook until soft, about 5 mins.
Add garlic, oregano, and cumin, cook until fragrant, 1 min. Add green chilles, chicken, and broth, salt, and pepper.
Bring to boil, then reduce heat and Simmer, covered, 10-12 mins, until chicken is tender and cooked through.
Transfer chicken and shred, return to pot and add white beans and corn.
Bring to a Simmer and let cook, 10 mins, using a wooden spoon to mash about 1/4 of the beans. Turn off heat and stir in sour cream.
Garnish with cilantro, cheese, and chips.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1199g)|
|Recipe Makes: 1|
|Calories from Fat: 283 (40%)|
|Amt Per Serving||% DV|
|Total Fat 31.4g||42 %|
|Saturated Fat 13.9g||70 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 64.2mg||20 %|
|Sodium 5402mg||186 %|
|Potassium 2168mg||57 %|
|Total Carbohydrate 64.4g||19 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 58.1g|
|Protein 50.8g||73 %|
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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: 715
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