Quick Green Chicken Chili

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"This is out of the September 2017 Cooking Light magazine..."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (556 g)
  • Calories 347.6
  • Total Fat - 15.6 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 163.7 mg
  • Sodium - 223.8 mg
  • Total Carbohydrate - 41.2 g
  • Dietary Fiber - 10.7 g
  • Sugars - 13.9 g
  • Protein - 19.9 g
  • Calcium - 154.1 mg
  • Iron - 6.2 mg
  • Vitamin C - 209.9 mg
  • Thiamin - 0.3 mg

Step 1

Place 1/2 cup stock and 1 can beans in a blender, and blend until smooth. Heat olive oil in a large Dutch oven over medium-high, Add onion; saute 4 minutes. Add garlic; saute 2 minutes.

Step 2

Sprinkle flour over pan; cook 1 minute. Stir in cumin and chiles; cook 1 minute.Add bean mixture, remaining 1 cup stock, remaining 1 can beans, 1/4 teaspoon pepper, and salt; bring to a boil.

Step 3

Reduce heat to medium; simmer 5 minutes or until slightly thickened. Add chicken; cook 2 minutes. Stir in juice. Divide chili among 4 bowls; top evenly with radishes, sour cream, cilantro, avocado, and remaining 1/4 teaspoon pepper.

Tips & Variations


No special items needed.

Related

Daily Inspiration

What a quick and easy chicken and green chili stew. Full of flavor from the cumin -- reminds me of a green chili stew I make with pork. This stew was even easier because I used rotisserie chicken and I had everything on hand. I always keep cans of mild green chilies on hand as we love them in a multitude of recipes. This stew is really delicious and no one would think it just took a few minutes to make. : )

(11 Sep 2017)