Quick Green Chicken Chili
Recipe: #27819
August 28, 2017
Categories: Chili, Beans, Chicken, Peppers, High Fiber, High Protein, Low Fat, No Eggs, White Beans, Boneless Pieces, Chicken Dinner, more
"This is out of the September 2017 Cooking Light magazine..."
Ingredients
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 by Step Method
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
No special items needed.