Ingredients
8
8 servings
- •1 tablespoon vegetable oil
- •1 cup diced yellow onion
- •2 stalks celery, diced
- •4 cups diced chicken
- •3 cups chicken broth
- •1 (15 ounce) can red kidney beans, undrained
- •1 (15 ounce) can garbanzo beans, undrained
- •1 (15 ounce) can navy beans, undrained
- •2 (4 ounce) cans diced green chiles
- •3 tablespoons chili powder
- •2 tablespoons ground cumin
- •1 tablespoon ground thyme
- •1 tablespoon garlic and herb seasoning blend (such as Mrs. Dash®)
- •1 teaspoon salt
Instructions
- Heat oil in a large stockpot over medium-high heat. Saute onion and celery in the hot oil until soft, 5 to 7 minutes. Add chicken and cook until browned, 3 to 4 minutes. Add chicken broth, kidney beans, garbanzo beans, navy beans, chiles, chili powder, cumin, thyme, seasoning blend, and salt.
- Bring mixture to a boil. Reduce heat and let simmer until chicken is no longer pink in the center, about 30 minutes.
Nutritional Facts
Per 8 servings
- Calories: 323
- Carbohydrate: 34g
- Fat: 6g
- Fiber: 10g
- Protein: 34g
- Sugar: 3g
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