In a medium stock pot over medium heat, sauté onion, salt, pepper, coriander and garlic powder in oil until onions are translucent.
Juice 2 halves of lime into pot to deglaze, then quickly add broth and bring to a boil.
After boiling for 2-3 minutes, reduce heat and simmer uncovered for 30 minutes.
Mash beans and add chicken and chilies.
Simmer for 10-15 minutes to thicken.
Remove from the heat and serve.
Top with shredded cheese, a dollop of sour cream.
Serve with chopped cilantro and a wedge of lime.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1146g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 40 (23%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 40.9mg||13 %|
|Sodium 1707.9mg||59 %|
|Potassium 1050.8mg||28 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 2g|
|Protein 25.9g||37 %|
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Calories per serving: 176
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