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Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
  • Calories 228.7
  • Total Fat 4.4 g
  • Saturated Fat 0.5 g
  • Polyunsaturated Fat 0.5 g
  • Monounsaturated Fat 2.5 g
  • Cholesterol 41.3 mg
  • Sodium 759.8 mg
  • Potassium 314.0 mg
  • Total Carbohydrate 25.9 g
  • Dietary Fiber 7.0 g
  • Sugars 1.1 g
  • Protein 24.2 g
  • Vitamin A 0.1 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 2.4 %
  • Vitamin C 4.4 %
  • Vitamin D 0.0 %
  • Vitamin E 0.3 %
  • Calcium 1.1 %
  • Copper 1.4 %
  • Folate 2.0 %
  • Iron 1.1 %
  • Magnesium 1.2 %
  • Manganese 3.3 %
  • Niacin 0.4 %
  • Pantothenic Acid 0.4 %
  • Phosphorus 1.4 %
  • Riboflavin 0.5 %
  • Selenium 0.4 %
  • Thiamin 1.2 %
  • Zinc 0.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Evie's White Bean Chicken Chili

View the full Evie's White Bean Chicken Chili Recipe & Instructions
Submitted by: ESCHUMACHER
TAGS:  Poultry | Soup | Poultry Soup |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Evie's White Bean Chicken Chili

105 calories of Tyson boneless, skinless chicken breast, (3 oz)

70 calories of Bush's Great Northern Beans, (0.44 cup)

31 calories of Green Giant Simply Steam (no sauce) White Corn, (0.22 cup)

30 calories of Extra Virgin Olive Oil, (0.25 tbsp)

15 calories of Onions, raw, (0.25 cup, chopped)

3 calories of Pacific Organic chicken broth, (2 oz)

3 calories of Elrio Green Chilies chopped, (0.50 tbsp)

1 calories of McCormick Crushed Garlic, (0.13 tsp)

0 calories of Coriander seed, (0.06 tsp)

0 calories of Oregano, ground, (0.06 tsp)

0 calories of Cumin seed, (0.03 tsp)

0 calories of Pepper, black, (0.03 tsp)


Nutrition & Calorie Comments  

i agree with the low sodium choices, and you can substitute spices as well to your taste Submitted by:
KYMBERLYND

(1/14/08)
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Very good. I did do a few sustitution to low sodium varieties of the ingredients to reduce the sodium. Submitted by:
DIXIEGAL46

(3/19/07)
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