Add chicken to Dutch oven . Add chicken stock and cook until tender. About 15 minutes. Shred chicken and add back to pot.
Add garlic, onion, white beans, Green chilies, dried oregano, Cumin, chili powder, salt and pepper, and fresh chopped oregano.
Simmer over low heat for about five minutes.
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|Serving Size: 1 Serving (430g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 45 (11%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 75.6mg||23 %|
|Sodium 467.7mg||16 %|
|Potassium 1604.7mg||42 %|
|Total Carbohydrate 44.5g||13 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 35.4g|
|Protein 46.8g||67 %|
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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: 413
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