Yield: 1 servings
Measure | Ingredient |
---|---|
3 eaches | Skinless boneless chicken |
\N \N | Breasts -- 1-3/4 lbs cubed |
2 mediums | Sweet red peppers -- |
\N \N | Chopped |
1 large | Onion -- chopped |
4 eaches | Garlic cloves -- minced |
3 tablespoons | Olive oil |
1 can | Green chilies -- 4 oz |
\N \N | Chopped |
2 tablespoons | Chili powder |
2 teaspoons | Ground cumin |
1 teaspoon | Ground coriander |
2 cans | Black beans |
15 ounces | Each rinsed and drained |
1 can | Ltalian Plum tomatoes |
28 ounces | With liquid chopped |
1 cup | Chicken broth -- or beer |
In a Dutch oven, saute chicken, red peppers, onion and garlic in oil for 5 minutes or until chicken is no longer pink. Add green chilies, chili powder, cumin and coriander; cook for 3 minutes. Stir in beans, tomatoes and broth or beer; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often. Yield: 10 servings (3 quarts). Diabetic Exchanges: One serving (prepared with chicken broth) equals 1 meat, 1 vegetable, ½ starch; also, 149 calories, 172 mg sodium, 33 mg cholesterol, 12 gm carbohydrate, 16 gm protein, 4 gm fat
Recipe By : Taste of Home