Directions:
- In a Dutch oven, saute the celery, onion, carrot and garlic in butter until tender. Remove and set aside. In the same pan, cook chicken in oil until no longer pink; drain.
- Stir in the broth, beans, tomatoes, tomato sauce, tomato paste, hot sauce, paprika, bay leaf, salt, pepper and vegetable mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 12-15 minutes or until slightly thickened. Discard bay leaf.
- Serve desired amount of dip; sprinkle with cheese and serve with chips. Cool remaining dip; transfer to freezer containers. Cover and freeze for up to 3 months.
- To use frozen dip: Thaw in the refrigerator. Place in a saucepan; heat through. Sprinkle with cheese and serve with chips. Yield: 11 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 44.97 Kcal (188 kJ) | ||
| Calories from fat | 22.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.54g | 4% | |
|---|---|---|---|
| Cholesterol | 19.14mg | 6% | |
| Sodium | 191.1mg | 8% | |
| Potassium | 157.68mg | 3% | |
| Total Carbs | 1.55g | 1% | |
| Sugars | 0.49g | 2% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 3.76g | 8% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 7.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 95.95 Kcal (402 kJ) | ||
| Calories from fat | 48.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.42g | 4% | |
|---|---|---|---|
| Cholesterol | 40.84mg | 6% | |
| Sodium | 407.72mg | 8% | |
| Potassium | 336.41mg | 3% | |
| Total Carbs | 3.3g | 1% | |
| Sugars | 1.05g | 2% | |
| Dietary Fiber | 0.8g | 1% | |
| Protein | 8.02g | 8% | |
| Vitamin C | 3.3mg | 3% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.7mg | 2% | |
| Calcium | 15.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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