16Ingredients
300Calories
80Minutes

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 vidalia onion (large, chopped)
  • 1 green pepper (chopped)
  • 1 red pepper (chopped)
  • 3 cloves garlic (minced)
  • 2 tablespoons vegetable oil
  • 28 ounces diced tomatoes
  • juices
  • 31 ounces red kidney beans, rinsed and drained (dark)
  • 2 serrano (chilis, seeded and chopped)
  • 1/2 jar jalapeno peppers
  • 1/2 jar juice
  • 2 tablespoons Tabasco Sauce
  • 1 tablespoon cumin
  • 4 teaspoons chili powder
  • 1 teaspoon paprika

Directions

  1. Bring a medium pot of water to boil. Boil chicken for approximately 15 minutes until cooked. Drain and removed from water.
  2. In a large pot, saute onion, green and red peppers, and garlic with vegetable oil on medium high heat until soft, approximately 10 minutes. While the vegetables are cooking, chop cooked chicken into small pieces and shreds.
  3. Add diced tomatoes and their juices, kidney beans, Serrano chilis, jalapeno peppers and juices, Tabasco, cumin, chili powder, paprika, and chopped chicken. Stir and bring to a boil. Lower heat to medium low and simmer with a lid partially on the pot for 1 1/2 hours until liquid thickens.
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NutritionView more

300Calories
Sodium9%DV220mg
Fat17%DV11g
Protein55%DV28g
Carbs8%DV24g
Fiber20%DV5g

PER SERVING *

Calories300Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat1.5g8%
Trans Fat0g
Cholesterol75mg25%
Sodium220mg9%
Potassium1280mg37%
Protein28g55%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate24g8%
Dietary Fiber5g20%
Sugars14g28%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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