Ingredients
2 ounces canola oil
2 cups small diced sweet onion
4 teaspoons chopped fresh garlic
48 ounces cold water
6 teaspoons Minors chicken base
2 pounds skinless and boneless chicken breast
4 ounces canned fire-roasted chile peppers, chopped
48 ounces northern white beans cooked, drained
2 teaspoons ground cumin
2 teaspoons oregano
3 teaspoons chili powder
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon ancho chile powder
1 can (10 3/4-ounce) tomato soup
Preparation
In cook pot, sauté onion in canola oil until transparent, add garlic and sauté two minutes. Add water, chicken base, and chicken breast and gently simmer until chicken is cooked. Remove chicken, dice and skim top of broth of any fat. Add back diced chicken, chopped chile peppers, great northern beans, cumin, oregano, chili pow-der, cayenne, ancho chile powder, tomato soup, and gently simmer for 45 minutes. Serve immediately over cooked brown rice garnished with cooked broccoli or cool and place in a covered container and refrigerate. Makes 12 one-cup servings.
Nutritional Analysis
Serving size: 1 cup
Calories: 364 Fat Calories: 73
Amount Per Serving
Total Fat: 8.1g
Saturated Fat: 1.3g
Cholesterol: 64.9mg
Sodium: 528.6mg
Total Carbohydrate: 36.7g
Dietary Fiber: 8.3g
Sugars: 5.5g
Protein 35.9g
Vitamin A
Vitamin C
Calcium
Iron
% Daily Value
13%
6%
22%
22%
12%
34%
28%
43%
14%
30%