Chicken chili
| 2 | T. extra virgin olive oil |
| 24 | ounce boneless chicken breasts |
| 5 | garlic cloves |
| 1 | jalapeno pepper |
| 2 | T. ground cumin |
| 1 | T. ground coriander |
| 1 | c. salsa verde |
| 4 | c. chicken stock or broth |
| 15 | oz. great northern beans |
| 1 | oz. cilantro |
| 1 | oz. fresh parsley |
| 1 | T. lime juice |
| 1/2 | c. colby jack cheese |
| 8 | oz. tortilla chips |
Heat medium soup pot over medium-high heat with olive oil. Add chicken to hot oil and season liberally with salt and pepper. Cook for 2-3 minutes stirring frequently. Add garlic, jalapeno, cumin and coriander. Cook for 3-4 minutes continuing to stir. Add salsa verde and chicken stock bringing the chili up to a simmer. Add half of beans. With a fork, thoroughly mash the beans and add to chili. This method will help to thicken the chili. Simmer for 10 minutes. Remove from heat and add cilatro, parsley and lime juice. Serve with shredded colby jack cheese and corn chips.Categories
Chicken, Main Dish
| Nutrition Facts | ||||||
Serving Size 686.4g |
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Amount Per Serving |
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Calories 970 Calories from Fat
253 |
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% Daily Value* |
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Total Fat
28.1g 43%
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Saturated Fat
8.2g 41%
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Cholesterol
164mg 55%
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Sodium
1403mg 58%
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Total Carbohydrates
99.2g 33%
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Dietary Fiber
26.2g 105%
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Sugars
4.9g |
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Protein
81.3g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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