Ingredients
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2 pounds skinless, boneless chicken breast halves, cubed
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1 (14.5 ounce) can chicken broth
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5 (14 ounce) cans navy beans, rinsed and drained
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2 (14 ounce) cans white corn, drained
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2 (4 ounce) cans chopped green chilies
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1 ½ teaspoons minced garlic
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2 teaspoons ground cumin
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1 ½ teaspoons red pepper flakes
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1 teaspoon dried oregano
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½ teaspoon salt
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1 tablespoon dried minced onion, or to taste
Directions
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Place chicken and chicken broth in a saucepan over medium heat. Bring to a boil and cook until chicken is no longer pink and juices run clear, 7 to 10 minutes.
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Transfer chicken and broth to a slow cooker. Stir in navy beans, corn, green chilies, garlic, cumin, red pepper flakes, oregano, salt, and onion powder. Cover and cook on Low until flavors are blended, 8 to 9 hours.
Cook's Note:
Top with oyster crackers, shredded Colby-Jack cheese, sour cream, and green chilies.
Nutrition Facts (per serving)
474 | Calories |
4g | Fat |
69g | Carbs |
43g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 474 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 5% |
Cholesterol 60mg | 20% |
Sodium 2063mg | 90% |
Total Carbohydrate 69g | 25% |
Dietary Fiber 15g | 54% |
Total Sugars 2g | |
Protein 43g | 87% |
Vitamin C 27mg | 30% |
Calcium 143mg | 11% |
Iron 6mg | 35% |
Potassium 1101mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.