Directions:
- 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 jalapenos, 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 | 874.17 Kcal (3660 kJ) | ||
| Calories from fat | 255.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.4g | 44% | |
|---|---|---|---|
| Cholesterol | 102.04mg | 34% | |
| Sodium | 1105.38mg | 46% | |
| Potassium | 2594.67mg | 55% | |
| Total Carbs | 102.14g | 34% | |
| Sugars | 7.41g | 30% | |
| Dietary Fiber | 21.05g | 84% | |
| Protein | 57.21g | 114% | |
| Vitamin C | 22.8mg | 38% | |
| Iron | 10.1mg | 56% | |
| Calcium | 291.4mg | 29% | |
| Amount Per 100 g | |||
| Calories | 141.55 Kcal (593 kJ) | ||
| Calories from fat | 41.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.6g | 44% | |
|---|---|---|---|
| Cholesterol | 16.52mg | 34% | |
| Sodium | 178.99mg | 46% | |
| Potassium | 420.15mg | 55% | |
| Total Carbs | 16.54g | 34% | |
| Sugars | 1.2g | 30% | |
| Dietary Fiber | 3.41g | 84% | |
| Protein | 9.26g | 114% | |
| Vitamin C | 3.7mg | 38% | |
| Iron | 1.6mg | 56% | |
| Calcium | 47.2mg | 29% | |
* 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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