Ingredients
-
2 tablespoons vegetable oil, or to taste
-
2 pounds skinless, boneless chicken breast, cut into cubes
-
1 green bell pepper, diced
-
1 small onion, diced
-
2 jalapeno peppers, minced
-
2 cloves garlic, minced
-
1 quart chicken broth
-
1 (8 ounce) jar salsa
-
2 teaspoons chili powder
-
2 teaspoons ground cumin
-
1 teaspoon salt
-
1 teaspoon ground black pepper
-
½ teaspoon paprika
-
¼ teaspoon cayenne pepper
-
2 (15.5 ounce) cans white (cannellini) beans, drained and rinsed
-
¼ cup fresh cilantro
Directions
-
Heat vegetable oil in a large pot over medium-high heat. Add chicken, bell pepper, and onion; sauté until chicken is browned and vegetables are tender, 5 to 7 minutes. Stir in jalapeños and garlic; cook until fragrant, about 1 minute.
-
Pour in chicken broth, then stir in salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper. Bring to a boil, then reduce the heat to medium-low and simmer until chicken is tender and no longer pink in the center, about 20 minutes.
-
Stir in beans and cilantro; cook until beans are hot and soft, about 10 minutes.
Nutrition Facts (per serving)
| 298 | Calories |
| 7g | Fat |
| 28g | Carbs |
| 31g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 298 | |
| % Daily Value * | |
| Total Fat 7g | 8% |
| Saturated Fat 1g | 7% |
| Cholesterol 61mg | 20% |
| Sodium 1001mg | 44% |
| Total Carbohydrate 28g | 10% |
| Dietary Fiber 7g | 24% |
| Total Sugars 3g | |
| Protein 31g | 63% |
| Vitamin C 16mg | 18% |
| Calcium 111mg | 9% |
| Iron 5mg | 26% |
| Potassium 804mg | 17% |
* 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.
