Combine beans, chicken broth, garlic and half the onions in a soup pot and bring to a boil.
Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water if necessary.
In a skillet saute remaining onions in oil
Add chilies and seasonings and mix thoroughly. Add to bean Mixture.
Cook chicken in the skillet and add to mixture, tontinue to simmer 1 hour.
Check seasoning, add jalapeno to level of desired hotness.
Server toped with grated cheese.
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|Serving Size: 1 Serving (1168g)|
|Recipe Makes: 4|
|Calories from Fat: 337 (22%)|
|Amt Per Serving||% DV|
|Total Fat 37.5g||50 %|
|Saturated Fat 13.3g||66 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 723.7mg||223 %|
|Sodium 1532.8mg||53 %|
|Potassium 1869.5mg||49 %|
|Total Carbohydrate 5.4g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 4.2g|
|Protein 271.5g||388 %|
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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: 1512
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