Easy recipe that should take 30-40 minutes to complete. Can be done on the stovetop or slow cooker.
1. Preheat oil in the chili pot. Sauté onion until translucent. Add garlic, jalapenos, and chilis/green peppers (if fresh). Once tender, add green chilis (if canned), cumin, and oregano.
2. Add milk to the pot. Mix in chicken bouillon, and cooked chicken. Bring to a simmer and add water if needed for desired consistency. There should be liquid remaining on top as the cheese will thicken the broth later. Simmer 10-15 minutes, longer if chicken or pheasant needs more time for tenderness. When the meat is nearly ready add the beans.
3. Cut cheese into small cubes. Remove the pot from heat and stir the cheese in one handful at a time until combined. Serve with crackers. Top with shredded cheddar for extra richness.
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Serving Size: 1 Serving (768g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1267 | ||
Calories from Fat: 792 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 88g | 117 % | |
Saturated Fat 52.9g | 264 % | |
Monounsaturated Fat 25.4g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 251.7mg | 77 % | |
Sodium 1576.5mg | 54 % | |
Potassium 1182.6mg | 31 % | |
Total Carbohydrate 45.4g | 13 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 43.2g | ||
Protein 76.4g | 109 % | |
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: 1267
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