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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart Dutch oven, cook onion and garlic in hot oil over medium-high heat about 5 minutes or until tender. Add chicken; cook and stir for 2 minutes more. Stir in kidney beans, tomato puree, undrained tomatoes, garbanzo beans, chicken broth, chili powder, jalapeño pepper and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Uncover and simmer for 5 minutes more. Remove from heat; stir in cilantro and lime juice. Season to taste with salt and black pepper.

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Instructions Checklist
  • To serve, ladle into soup bowls. If you like, top with sour cream, chopped red onions, cheese, and corn chips. Serve immediately.

Nutrition Facts

423 calories; 10 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 45 mg cholesterol; 1095 mg sodium. 897 mg potassium; 55 g carbohydrates; 15 g fiber; 8 g sugar; 35 g protein; 1215 IU vitamin a; 39 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 131 mg calcium; 5 mg iron;

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