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8Ingredients
50Minutes
230Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 lb. chicken (boneless & skinless, OR fish out the bones and skin after about 4 hours)
- 1 1/2 cups enchilada sauce (prepared, read labels carefully if avoiding gluten)
- 2 celery stalks (chopped)
- 29 oz. tomatoes (with seasoning, your choice: I had garlic and olive oil on hand)
- 30 oz. kidney beans (or pinto, undrained, or 1 cup dried pinto beans, soaked overnight)
- 1 onion (diced, or 1 tablespoon dried, minced onion flakes)
- 2 tsp. chili powder
- 1 tsp. cumin
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol75mg25% |
Sodium640mg27% |
Potassium940mg27% |
Protein33g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber3g12% |
Sugars9g |
Vitamin A35% |
Vitamin C120% |
Calcium6% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Lori Sari 8 years ago
Really good basic recipe! I only had puréed tomatoes (unseasoned) so I added a small can of ro-tel. I also added 2 cloves of garlic, but at the end I had to add some garlic powder, so I think 4 might be better. I started with 2 tsp. chili powder, but then added another 2 tsp. at the end. Some cayenne would have been good too. I also used 1 can of black beans and 1 can of white kidney beans. Served with some shredded cheese and sour cream. Made my summer cold feel better!