Rating: 4.5 stars 4.6
205 Ratings
  • 5 star values: 147
  • 4 star values: 41
  • 3 star values: 14
  • 2 star values: 2
  • 1 star values: 1

This recipe can be made in a slow cooker, or on the stove top. White corn chips and shredded Jack cheese complete the meal. This is a nice low fat meal.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.

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  • Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.

  • In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.

  • Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.

Nutrition Facts

396 calories; protein 37.9g; carbohydrates 38.4g; fat 10.3g; cholesterol 81.2mg; sodium 321.9mg. Full Nutrition
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