Ingredients25 m servings 368 cals
- In large 4-quart saucepan, heat oil over medium-high heat until hot. Cook onion and garlic in oil 2 to 3 minutes or until onion begins to turn translucent. Add chicken pieces, salt and pepper. Cook 3 to 5 minutes or until chicken is no longer pink in center.
- Reduce heat to medium; stir in soup and beans. Simmer 5 minutes. Remove from heat; stir in lime juice and chopped cilantro.
Per Serving: 368 calories; 14.1 g fat; 28.1 g carbohydrates; 30.8 g protein; 66 mg cholesterol; 822 mg sodium. Full nutrition
ReviewsRead all reviews 6
Where is the green chili? The recipe is tasty but I wouldn't call it chili verde
Four stars because of the canned chowder. I made this with some leftover homemade chicken chowder, added drained & rinsed pinto beans and freshly roasted diced green chiles. Garnish each servin...
This was really good, I added a little cumin and crushed up some tortilla chips to add texture and was DELISH. Was easy and quick. Kid and husband approved as well.
I loved this recipe. I put it in the crockpot to simmer all day. I also made dumplings (1 cup flour, 1/2 cup milk, 2 tsp. baking powder and 1 1/2 tbsp melted butter)drop on top of chili and put ...