Prep Time 20 min
Cook Time 25 Min
Servings 4 to 6
Difficulty Easy

Ingredients

  • 1/3 cup Crisco® Pure Corn Oil
  • 1 large onion
  • 2 cloves garlic
  • 1 red pepper
  • 2 tsps. chili powder
  • 2 tsps. cumin
  • 2 (14 oz.) cans chicken broth
  • 2 (15.5 oz.) cans cannellini beans
  • 2 (4.5 oz.) cans chopped mild green chiles
  • 4 cups cooked chicken
  • Hot sauce to taste
  • Salt and pepper
  • Garnishes: Shredded Monterey Jack cheese, sour cream, chopped fresh cliantro, tortilla chips

Directions

  • Step 1

    HEAT oil in large heavy pot over medium heat. Add onion, garlic and red pepper. Cook until softened, about 4 minutes. Add chili powder and cumin. Cook until aromatic, about 1 minute more. Add broth, beans, green chiles and chicken. Bring to a boil. Simmer, stirring occasionally, 15 minutes.

  • Step 2

    SEASON to taste with hot sauce, salt and pepper. Ladle into bowls. Garnish with cheese, sour cream and cilantro, as desired. Serve with tortilla chips.

Serving size
(1/4 of recipe)

  • Calories 650
  • Calories from Fat260g
  • Total Fat 29g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 115mg
  • Sodium 1680mg
  • Potassium 0mg
  • Total Carbohydrates 42g
  • Dietary Fiber 12g
  • Sugars 6g
  • Protein 55g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet