Veracruz Chili with Chicken and Peanuts

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 238.6
  • Total Fat: 5.9 g
  • Cholesterol: 70.2 mg
  • Sodium: 486.9 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 3.9 g
  • Protein: 31.8 g

View full nutritional breakdown of Veracruz Chili with Chicken and Peanuts calories by ingredient
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Introduction

Incredibly easy and delicious. If you like African peanut soup you will love this. Easily adjustable according to taste, low in carbs and fat and high in protein. Incredibly easy and delicious. If you like African peanut soup you will love this. Easily adjustable according to taste, low in carbs and fat and high in protein.
Number of Servings: 8

Ingredients

    2 can diced or stewed tomatoes
    2 cups chicken broth low sodium
    1 onion, chopped
    1 garlic clove, chopped
    1/2 C cilantro, chopped
    1/4 C dry roasted peanuts or 2 T crunchy peanut butter
    2 t cumin
    2 T olive oil
    4 cups shredded chicken
    1 lb (2 cans) cannellini beans
    salt to taste (I don't use it)

Tips

Delicious served with cheese, sour cream or yogurt and more chopped cilantro.


Directions

Purée broth, tomatoes with their juice, chiles, onion, garlic, cilantro, peanuts, cumin, and salt in a blender until smooth, about 2 minutes.

Heat oil in a wide 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking, then pour in sauce and boil, uncovered, stirring occasionally, 5 minutes.

Meanwhile, coarsely shred chicken, discarding skin and bones.

Stir chicken and beans with their sauce into chili, then reduce heat to moderately low and simmer, covered, 10 minutes.

Serving Size: Makes 8 1-C servings.

Number of Servings: 8

Recipe submitted by SparkPeople user EXENEC.

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