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60 minutes
Prep: 30 minutes
Cook: 30 minutes
761 calories per serving view nutrition facts
1 batch
suggest servings
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| 30 | ounces | white beans | canned |
| 1 | tablespoon | vegetable oil | |
| 2 | pounds | chicken breast halves, boneless and skinless | cut into 1 inch cubes |
| 1 | medium | sweet onions | diced |
| 3 | cloves | garlic | minced |
| 4 | each | tomatillos | husks and stem ends removed, finely chop (opt) |
| 16 | ounces | white corn | frozen |
| 2 | teaspoons | cumin | |
| 1/2 | teaspoon | oregano | |
| 4 | ounces | green chili peppers, canned | |
| 1 1/2 | cups | chicken broth | |
| 1 | x | juice | of one lime |
| 1/2 | cup | cilantro | chopped |
| 1 | x | garnish | as desired |
Place beans and their liquid in a large pot over low heat.
Heat the oil in a skillet and sauté the onion and garlic until golden.
Add the chicken and sauté until lightly browned.
Stir the chicken mixture into the bean pot along with the tomatillos, corn, cumin, oregano, green chilies and chicken broth.
Simmer uncovered 20 minutes.
Just before serving, stir in lime juice and cilantro.
Serve, if desired, with garnishes such as chopped red onion, grated Monterey Jack cheese, sliced jalapeno peppers and chunks of avocado.
| % Daily Value* | |
| Total Fat 14.0g | 21% |
| Saturated Fat 3.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 196mg | 65% |
| Sodium 386mg | 16% |
| Total Carbohydrate 66.0g | 22% |
| Dietary Fiber 14.0g | 54% |
| Sugars 8.0g | |
| Protein 92.0g | 184% |
| Vitamin A | 3% | Vitamin C | 27% | |
| Calcium | 26% | Iron | 62% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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