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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
6
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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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  • 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; fat 10g; cholesterol 45mg; saturated fat 1g; carbohydrates 55g; mono fat 5g; poly fat 1g; insoluble fiber 15g; sugars 8g; protein 35g; vitamin a 1214.8IU; vitamin c 39mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 8.5mg; vitamin b6 0.7mg; folate 24.2mcg; vitamin b12 0.2mcg; sodium 1095mg; potassium 897mg; calcium 131.3mg; iron 5.4mg.
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