Directions:
- In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook until they start to soften, about 3 minutes.
- Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the chili powder, cumin, oregano, and salt. Add the jalapenos, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.
- Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. Serve topped with the cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1001.05 Kcal (4191 kJ) | ||
| Calories from fat | 543.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.41g | 93% | |
|---|---|---|---|
| Cholesterol | 118.91mg | 40% | |
| Sodium | 1006.7mg | 42% | |
| Potassium | 2056.04mg | 44% | |
| Total Carbs | 80.07g | 27% | |
| Sugars | 6.9g | 28% | |
| Dietary Fiber | 17g | 68% | |
| Protein | 40.05g | 80% | |
| Vitamin C | 19.4mg | 32% | |
| Iron | 7.4mg | 41% | |
| Calcium | 231.7mg | 23% | |
| Amount Per 100 g | |||
| Calories | 179.99 Kcal (754 kJ) | ||
| Calories from fat | 97.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.86g | 93% | |
|---|---|---|---|
| Cholesterol | 21.38mg | 40% | |
| Sodium | 181.01mg | 42% | |
| Potassium | 369.68mg | 44% | |
| Total Carbs | 14.4g | 27% | |
| Sugars | 1.24g | 28% | |
| Dietary Fiber | 3.06g | 68% | |
| Protein | 7.2g | 80% | |
| Vitamin C | 3.5mg | 32% | |
| Iron | 1.3mg | 41% | |
| Calcium | 41.7mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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