Kim’s Green Bean Chicken Chili

20 Oct Kim’s Green Bean Chicken Chili

Kim's Green Bean Chicken Chili
Serves 9
Creamy, low sodium, spicy chicken chili with green beans.
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Prep Time
1 hr 5 min
Cook Time
15 min
Total Time
1 hr 30 min
Prep Time
1 hr 5 min
Cook Time
15 min
Total Time
1 hr 30 min
370 calories
54 g
47 g
9 g
18 g
5 g
278 g
455 g
4 g
0 g
4 g
Nutrition Facts
Serving Size
278g
Servings
9
Amount Per Serving
Calories 370
Calories from Fat 82
% Daily Value *
Total Fat 9g
14%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 47mg
16%
Sodium 455mg
19%
Total Carbohydrates 54g
18%
Dietary Fiber 2g
10%
Sugars 4g
Protein 18g
Vitamin A
27%
Vitamin C
32%
Calcium
11%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 can (10 oz.) “Rotel” Mexican tomatoes with lime and cilantro
  2. 1 can (14.5 oz.) corn (no salt added)
  3. 1 can (15.25 oz.) green beans (no salt added)
  4. 8 oz. low fat cream cheese
  5. 2 c. “Kitchen Basics” chicken broth (no salt added)
  6. 3 chicken breast (boneless/skinless) boiled and shredded
  7. 8 oz. light sour cream
  8. 1 T. oil
  9. 1 lb. rice
  10. 5-7 shakes Tabasco to taste (Large Shakes)
  11. 1 serving homemade chili seasoning
  12. HOMEMADE CHILI SEASONING: (1 serving)*
  13. 2 T. chili powder
  14. 1 1/2 tsp. paprika
  15. 1 1/2 tsp. onion powder
  16. 1 1/2 tsp. garlic powder
  17. 1 tsp. cumin
  18. 3 dashes mixture of equal parts red pepper powder and cayenne pepper powder
Instructions
  1. Boil and shred chicken.
  2. In large frying pan, add oil and heat.
  3. Add cooked chicken and fry till lightly brown. About 1 to 2 minutes.
  4. Add “Rotel” tomatoes, corn, green beans, chicken broth, spices and cream cheese.
  5. Mix down and blend all ingredients.
  6. Add Tabasco.
  7. Bring to boil.
  8. Turn down to simmer for 10-15 minutes.
  9. Cook 1 lb. of Rice in water while chili simmers.
  10. Add sour cream to pan and mix in to chili just before serving.
  11. Layer chili over cooked rice in bowl.
Notes
  1. Can also serve in baked tortilla bowl. (Not included in nutritional analysis.)
  2. Potassium: 371
  3. Sodium: 374
  4. Phosphorus: 200
beta
calories
370
fat
9g
protein
18g
carbs
54g
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