Ingredients
8
8 servings
- •1 teaspoon olive oil
- •1 medium yellow onion, diced
- •1 poblano pepper, diced
- •2 cloves garlic, minced
- •1 (32 ounce) container chicken broth
- •1 ½ pounds shredded cooked chicken breast
- •2 (15.5 ounce) cans no-salt-added navy beans, rinsed and drained
- •1 (10 ounce) package frozen corn
- •1 teaspoon ground cumin
- •½ teaspoon chili powder
- •½ teaspoon ground black pepper
- •salt to taste
Instructions
- Preheat a deep skillet over medium heat. Add olive oil, then onion, poblano pepper, and garlic. Saute until onion is translucent, about 5 minutes. Add chicken broth, shredded chicken, navy beans, corn, cumin, chili powder, pepper, and salt; bring to a boil.
- Reduce heat and simmer for 10 minutes.
Nutritional Facts
Per 8 servings
- Calories: 335
- Carbohydrate: 33g
- Fat: 8g
- Fiber: 7g
- Protein: 34g
- Sugar: 3g
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