Ingredients
6
6 servings
- •1 tablespoon olive oil
- •1 pound chicken breast, cut into bite-sized pieces
- •1 medium onion, chopped
- •2 large jalapeno peppers, seeded and chopped
- •1 tablespoon all-purpose flour
- •3 (15 ounce) cans navy beans, drained
- •1 (10 ounce) can green enchilada sauce
- •1 cup chicken broth
- •1 teaspoon dried Mexican oregano
- •1 teaspoon chili powder
- •½ teaspoon ground cumin
Instructions
- Heat oil in a large soup pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeno peppers; cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.
- Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.
Nutritional Facts
Per 6 servings
- Calories: 390
- Carbohydrate: 49g
- Fat: 8g
- Fiber: 12g
- Protein: 32g
- Sugar: 2g
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