Directions:
- In a large saucepan, heat the oil over moderately low heat.
- Add the onion and garlic; cook until they start to soften, about 3 minutes.
- Increase the heat to moderate and stir in the chicken strips.
- Cook until they are no longer pink, about 2 minutes.
- Stir in the chili powder, cumin, oregano, and salt.
- Add the jalapeños, the tomatoes with their juice, and the broth.
- Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.
- Uncover the saucepan and stir in the beans and black pepper.
- Simmer until the chili is thickened, about 15 minutes longer.
- Serve topped with the cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 659.88 Kcal (2763 kJ) | ||
| Calories from fat | 519.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.74g | 89% | |
|---|---|---|---|
| Cholesterol | 118.91mg | 40% | |
| Sodium | 1361.01mg | 57% | |
| Potassium | 799.97mg | 17% | |
| Total Carbs | 19.42g | 6% | |
| Sugars | 5.42g | 22% | |
| Dietary Fiber | 5.18g | 21% | |
| Protein | 16.35g | 33% | |
| Vitamin C | 29.7mg | 49% | |
| Iron | 3.1mg | 17% | |
| Calcium | 103mg | 10% | |
| Amount Per 100 g | |||
| Calories | 158.68 Kcal (664 kJ) | ||
| Calories from fat | 124.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.88g | 89% | |
|---|---|---|---|
| Cholesterol | 28.59mg | 40% | |
| Sodium | 327.28mg | 57% | |
| Potassium | 192.37mg | 17% | |
| Total Carbs | 4.67g | 6% | |
| Sugars | 1.3g | 22% | |
| Dietary Fiber | 1.24g | 21% | |
| Protein | 3.93g | 33% | |
| Vitamin C | 7.1mg | 49% | |
| Iron | 0.7mg | 17% | |
| Calcium | 24.8mg | 10% | |
* 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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