Soup

New Mexico Fall Chicken Chili Stoup is for Soup.

New Mexico Fall Chicken Chili Stoup takes 10 minutes to prepare.

New Mexico Fall Chicken Chili Stoup takes 40 minutes to cook.

New Mexico Fall Chicken Chili Stoup makes 4 servings.

The ingredients for New Mexico Fall Chicken Chili Stoup are:

* Swanson Chicken Broth 99% Fat Free, 2 cup
* Chicken Breast, no skin, 10 ounces
* Onions, raw, 1.25 cup, chopped (Half of a large sweet onion)
* *Canola Oil, 1 tbsp
* *Beans, Cannellini, Progresso brand, 1/2 c (about 3.5 in a 15 oz can), 4 cup = 2 cans washed beans
* *Peppers, green chili, canned, diced, 7 serving = 2 4.5 oz cans
* *Cumin 1 tsp
* Half and Half Cream, .5 cup
* Sour Cream, reduced fat, 1 cup

Here is how you make New Mexico Fall Chicken Chili Stoup:

Heat the oil in a pot. Add diced chicken and cook for a minute. Add the diced onion and season with garlic powder. Cook for 6 minutes or until onions are translucent.Add the green chilies, broth, chili powder to taste, cumin and washed beans to the pot. Bring to a oil and then reduce to a simmer for 30 minutes.Remove from heat, add salt to taste and stir in the sour cream and the half and half. Can be topped with cheddar cheese or more sour cream.Makes 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user MIZPICKLE.

The nutritional information for New Mexico Fall Chicken Chili Stoup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 484.6

• Total Fat: 15.3 g
• Cholesterol: 78.4 mg
• Sodium: 1,376.9 mg
• Total Carbs: 50.7 g
• Dietary Fiber: 13.0 g
• Protein: 36.2 g