| |
| INGREDIENTS |
| 2 |
large jars of Great Northern beans
|
| 3 c. |
chicken broth |
| 2 |
garlic cloves |
| 2 |
medium onions |
| 4 c. |
cubed cooked chicken (approx. 4 chicken breasts)
|
| 2 |
(4 ounce) cans green chilies
|
| 2 tsp. |
ground cumin |
| 1 tsp. |
oregano |
| ¼ tsp. |
ground cloves |
| ¼ tsp. |
cayenne red pepper |
| ½ c. |
shredded low-fat cheddar or Monterey Jack cheese (optional) |
| ¼ c. |
salsa (optional)
|
| ¼ c. |
sour cream (optional)
|
|
|
|
| RECIPE |
- Sauté garlic and onion in 1 teaspoon olive oil until soft.
- Add beans and broth to mixture.
- Shred chicken and add to mixture.
- Stir in chilies and all spices.
- Cook on low for 30-40 minutes.
- Serve with cheese, salsa, and sour cream for topping if desired.
This is great made a day in advance to bring all the flavors together.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1½ cups
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
440 |
|
| Total Fat |
7 g |
|
| Sodium |
590mg |
|
| Total Carbohydrates |
49 g |
|
| Fiber |
17 g |
|
| Protein |
45 g |
|
|
|
