Chicken Black bean chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 thawed boneless skinless chicken breasts, cut into cubes or strips2 cans of black beans,(rinse if desired)1 can of sweet corn 1.5 cups of green bell peppers cut into strips2 medium or large white cooking onions, chopped4 cloves of garlic, diced, or 2 tbsp pre-chopped garlic3 tbsp extra virgin olive oilAnd add to taste:Chili powderGround cuminsaltblack or white pepper2 packets Goya Sazon with Saffron(If you want spicey)Cayenne Pepper or crushed red pepper flakes
Makes about 8 1.5-cup servings:
After cutting chicken into cubes, sprinkle either sparingly or generously with desired amount of seasonings.
In a large-ish soup pot, heat 3 tbsp of the extra virgin olive oil and add garlic, onions and peppers, sauteeing until soft. Add the cubes of chicken and give it a good stir. Cover and check every 2-4 minutes. When chicken is cooked through, add the black beans and corn. Then cover all ingredients with hot water from tap.(If you have well water, do what you have to do! Use bottled water, or whatever. It will still be good, but this is how I did it!:D) Reduce heat to simmer, and after about 10 minutes, check the taste of the broth. Add more seasoning as you see fit.
Serve with brown rice and 1/4 cup shredded 2% milk cheddar cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user MAMIZORRO.
After cutting chicken into cubes, sprinkle either sparingly or generously with desired amount of seasonings.
In a large-ish soup pot, heat 3 tbsp of the extra virgin olive oil and add garlic, onions and peppers, sauteeing until soft. Add the cubes of chicken and give it a good stir. Cover and check every 2-4 minutes. When chicken is cooked through, add the black beans and corn. Then cover all ingredients with hot water from tap.(If you have well water, do what you have to do! Use bottled water, or whatever. It will still be good, but this is how I did it!:D) Reduce heat to simmer, and after about 10 minutes, check the taste of the broth. Add more seasoning as you see fit.
Serve with brown rice and 1/4 cup shredded 2% milk cheddar cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user MAMIZORRO.
Nutritional Info Amount Per Serving
- Calories: 256.6
- Total Fat: 6.7 g
- Cholesterol: 55.0 mg
- Sodium: 649.5 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 6.2 g
- Protein: 29.7 g
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