ready in:
30-an hour
9 reviews
2 comments
ingredients
1/4 cup vegetable oil
1/2 cup diced onions
1 1/3 cup diced eco-friendly bell pepper
two tablespoons diced seeded jalapeno pepper
3 tablespoons fresh minced garlic clove
4 1/2 cups water
8 teaspoons chicken base
2 teaspoons lime juice
two tablespoons sugar
3 tablespoons corn starch
3 tablespoons cumin
2 1/two tablespoons ground chili powder
4 teaspoons ground paprika
4 teaspoons dried tulsi
2 teaspoons freshly-minced cilantro
1 1/2 teaspoon ground red pepper
1/2 cup crushed canned tomatillos
1 can (4 ounce size) diced eco-friendly chiles, drained
2 cans (15 ounce size) navy or small white-colored beans, drained
1 can (15 ounce size) deep red kidney beans, drained
3 pounds diced cooked chicken white meat
shredded cheese, for garnish
sour cream, optional for garnish
tortilla chips
directions
In Five-quart or bigger pot, heat oil over medium heat. Add onions and saute together with bell pepper, jalapeno and garlic clove. Prepare until vegetables are tender.
In another container, combine water, chicken base, lime juice, sugar, corn starch and seasonings. Increase vegetable mixture.
Add tomatillos and diced eco-friendly chiles to pot provide boil. Add beans and chicken simmer ten minutes. Serve capped with cheese and sour cream if preferred, with tortilla chips quietly.
added by
diet
150 calories. 4 grams fat. 22 grams carbohydrates. 6 grams protein per 1 cup.