Heat oil on medium heat in a 4 1/2 quart Dutch oven or soup pot. Peel and coarse lye chop onion, adding it to the pot as you chop. Stir occasionally to prevent sticking
Cut the chicken into bite size chunks and add to pot. Add the garlic and continue to cook, stirring occasionally
While the chicken cooks, rinse and drain both cans of beans and drain the chilies. Add the beans, chilies, cumin, white and cayenne peppers and broth to pot. Raise the heat to high, and cover the pot, bring the chili to boil. Meanwhile, combine the cornstarch and water in a small container that has a lid. Shake we'll to remove ant lumps.
When the chili boils the chicken should be cooked through. Add cornstarch mixture a little at a time stirring constantly. Continue to boil until the chili reaches desired thickness.
353 calories, 14 percent from fat, 6 g fat, 1 g saturated, 66 mg cholesterol , 36 G protein , 39 g carbohydrates 10 g dietary fiber, 815 mg sodium
|Serving Size: 1 Serving (201g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 19 (15%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 14.8mg||1 %|
|Potassium 316.4mg||8 %|
|Total Carbohydrate 25.8g||8 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 22.5g|
|Protein 2.8g||4 %|
Powered by: USDA Nutrition Database
Calories per serving: 126
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