Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 167.9
- Total Fat: 2.6 g
- Cholesterol: 26.3 mg
- Sodium: 527.9 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 6.6 g
- Protein: 16.7 g
View full nutritional breakdown of chicken chili from Mayo Clinic calories by ingredient
chicken chili from Mayo Clinic
Submitted by: GRAMECLMIntroduction
I added the carrot and celery. The original recipe had 2 tsp chili pwd. and 1 tsp. cumin.http://www.mayoc
linic.com/health/healthy-r
ecipes/NU00579 I added the carrot and celery. The original recipe had 2 tsp chili pwd. and 1 tsp. cumin.
http://www.mayoc
linic.com/health/healthy-r
ecipes/NU00579
Number of Servings: 8
Ingredients
-
12 oz Chicken Breast (cooked and diced or shredded
2 cans white Beans Rinsed,
5 c. Chicken Broth 33% Less Sodium
1 tsp oil
1 Onions, medium
1/2 c. Bell pepper - green
3/4 c. Peppers, sweet, red(remove)
1 medium Carrot diced
1 stalk Celery diced
2 cloves Garlic
1 tbsp Chili powder
1 tbsp. Cumin
1 tsp Dried Oregano
Tips
Directions
Add oil to large soup pot, add onions, peppers,carrot, celery and garlic. Saute until soft, about 5 minutes. Add rest of ingredients and bring to soft boil. Turn down heat and simmer about 45 minutes to an hour.
Original recipe said simmer about 10 min but we it longer
Serving Size: 8 servings of a good cup full
Original recipe said simmer about 10 min but we it longer
Serving Size: 8 servings of a good cup full
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