Directions:
- In a 4-quart saucepan, heat oil over medium-high heat. Add onion and bell pepper. Cook 2 to 3 minutes, stirring frequently, until tender.
- Stir in soup, broth and water. Cook 1 to 2 minutes, stirring frequently, until smooth and well blended. Stir in chicken, beans, chilies, oregano and cumin. Heat to boiling; reduce heat to medium-low. Cook uncovered 10 to 15 minutes, stirring occasionally, until thoroughly heated.
- Serve over white rice and top each serving with sour cream if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1087.48 Kcal (4553 kJ) | ||
| Calories from fat | 229.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.47g | 39% | |
|---|---|---|---|
| Cholesterol | 44.68mg | 15% | |
| Sodium | 1057.4mg | 44% | |
| Potassium | 2590.62mg | 55% | |
| Total Carbs | 164.28g | 55% | |
| Sugars | 5.73g | 23% | |
| Dietary Fiber | 31.83g | 127% | |
| Protein | 52.02g | 104% | |
| Vitamin C | 80.8mg | 135% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 18.5mg | 103% | |
| Calcium | 338.1mg | 34% | |
| Amount Per 100 g | |||
| Calories | 206.12 Kcal (863 kJ) | ||
| Calories from fat | 43.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.83g | 39% | |
|---|---|---|---|
| Cholesterol | 8.47mg | 15% | |
| Sodium | 200.42mg | 44% | |
| Potassium | 491.04mg | 55% | |
| Total Carbs | 31.14g | 55% | |
| Sugars | 1.09g | 23% | |
| Dietary Fiber | 6.03g | 127% | |
| Protein | 9.86g | 104% | |
| Vitamin C | 15.3mg | 135% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 3.5mg | 103% | |
| Calcium | 64.1mg | 34% | |
* 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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