Ingredients
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1 tablespoon vegetable oil
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1 cup diced yellow onion
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2 stalks celery, diced
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4 cups diced chicken
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3 cups chicken broth
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1 (15 ounce) can red kidney beans, undrained
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1 (15 ounce) can garbanzo beans, undrained
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1 (15 ounce) can navy beans, undrained
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2 (4 ounce) cans diced green chiles
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3 tablespoons chili powder
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2 tablespoons ground cumin
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1 tablespoon ground thyme
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1 tablespoon garlic and herb seasoning blend (such as Mrs. Dash®)
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1 teaspoon salt
Directions
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Heat oil in a large stockpot over medium-high heat. Saute onion and celery in the hot oil until soft, 5 to 7 minutes. Add chicken and cook until browned, 3 to 4 minutes. Add chicken broth, kidney beans, garbanzo beans, navy beans, chiles, chili powder, cumin, thyme, seasoning blend, and salt.
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Bring mixture to a boil. Reduce heat and let simmer until chicken is no longer pink in the center, about 30 minutes.
Nutrition Facts (per serving)
323 | Calories |
6g | Fat |
34g | Carbs |
34g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 323 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 1g | 7% |
Cholesterol 66mg | 22% |
Sodium 1606mg | 70% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 10g | 35% |
Total Sugars 3g | |
Protein 34g | 67% |
Vitamin C 25mg | 28% |
Calcium 107mg | 8% |
Iron 5mg | 29% |
Potassium 601mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.