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Spoon into hearty
mugs and top with cheese and sour cream...
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3
boneless |
|
skinless chicken breasts, cooked and cut
or shredded |
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3
cans |
|
white kidney beans (cannellini) |
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2
cans |
|
chicken broth |
|
|
1
large |
|
onion, chopped |
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1
cup |
|
salsa |
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1 ½
tsp |
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chili powder |
|
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1
tsp |
|
black pepper |
|
|
1
tsp |
|
sugar |
|
|
½
tsp |
|
cayenne pepper |
|
|
1
tsp |
|
salt |
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sour
cream |
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mozzarella cheese |
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1 |
In large
pot, place chicken, beans, broth and onion.
Bring to a boil. Stir in salsa and remaining
ingredients (except for sour cream and cheese). |
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2 |
Reduce heat
and simmer for 30 minutes, stirring
occasionally. Thicken with cornstarch-water (1
cup water/1 T. cornstarch) mixture for desired
consistency and let simmer until ready to serve. |
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3 |
Spoon into
bowls or mugs and top with a sprinkle of
mozzarella cheese and a dollop of sour cream. |
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8 Servings:
7.42g. per serving |
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Nutrition Facts |
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Amount Per Serving |
|
|
|
|
Calories |
|
452.52 |
|
|
Calories From Fat (15%) |
|
67.28 |
|
|
|
|
% Daily Value |
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Total Fat
7.42g |
|
11% |
|
|
Saturated Fat 3.75g |
|
19% |
|
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Cholesterol
69.01mg |
|
23% |
|
|
Sodium
711.18mg |
|
30% |
|
|
Potassium
1841.99mg |
|
53% |
|
|
Carbohydrates
51.74g |
|
17% |
|
|
Dietary Fiber 12.51g |
|
50% |
|
|
Sugar 2.43g |
|
|
|
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Sugar Alcohols 0.00g |
|
|
|
|
Net Carbohydrates
39.23g |
|
|
|
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Protein
45.44g |
|
91% |
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