Chili Verde
- Number of Servings: 6
Ingredients
1 8oz package dry pinto beans (1 1/4 cups)1 pound bonless, skinless chicken breasts1 4 oz can chopped green chilies1 tsp ground cumin3/4 tsp dried oregano leaves1/8 tsp ground cloves1/8 tsp cayenne pepper3 cups water3 chicken boullion cubes1 clove garlic1 tsp salt2/3 cup finely chopped onion1 cup grated low fat monterey jack cheese1 jar salsa12 corn tortillas
Rinse pinto beans, soak them overnight in cold water, then drain. Cut chicken into 1-inch cubes cook until no longer pink in a small amount of water or oil. Combine chicken with chilies and seasonings; refrigerate until needed. At the same time, combine beans, water; bouillon cubes, garlic, salt and onion in a large pot; bring to boil.
Reduce heat and simmer until beans are soft, about 1 hour. Add more water if necessary. Combine chicken and spices with beans; simmer 30 min, stirring occasionally.
We serve on corn tortillas topped with Monterey cheese and salsa.
Each serving is 2 tacos.
Number of Servings: 6
Recipe submitted by SparkPeople user DHURDLE.
Reduce heat and simmer until beans are soft, about 1 hour. Add more water if necessary. Combine chicken and spices with beans; simmer 30 min, stirring occasionally.
We serve on corn tortillas topped with Monterey cheese and salsa.
Each serving is 2 tacos.
Number of Servings: 6
Recipe submitted by SparkPeople user DHURDLE.
Nutritional Info Amount Per Serving
- Calories: 351.6
- Total Fat: 8.7 g
- Cholesterol: 62.4 mg
- Sodium: 1,528.6 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 8.0 g
- Protein: 29.9 g
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