This chili is packed with flavor and fiber. Make a big batch for a crowd or freeze it in single-serving containers for up to 4 months.
Minutes to Prepare: 10
Minutes to Cook: 30
Nutritional Info
• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 226.1
• Total Fat: 5.2 g
• Cholesterol: 50.1 mg
• Sodium: 546.0 mg
• Total Carbs: 20.2 g
• Dietary Fiber: 4.6 g
• Protein: 25.3 g
Heat oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir and simmer for 25 minutes. Add corn and green chilis , continue to simmer for 5 minutes. Remove from heat and squeeze lime into chili. Serve with 1 tablespoon of cheese per cup of soup.
If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (347g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 275 | ||
Calories from Fat: 42 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 53.2mg | 16 % | |
Sodium 10144.8mg | 350 % | |
Potassium 358.6mg | 9 % | |
Total Carbohydrate 27.6g | 8 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 20.4g | ||
Protein 30.5g | 44 % | |
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: 275
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