BeginnerSoupDinnermexican
Dairy FreeGluten FreeNut FreeVeganVegetarianDairy-Free
Prep:20 min
Active:30 min
Cook:55 min
Total:1h 15m
Servings:12
A lighter take on chili featuring ground chicken and white beans in a cumin-oregano broth with gentle heat.
Ingredients
Servings:
12
- 2 tablespoons olive oil
- 2 large onions, chopped
- 4 cloves garlic, minced
- 4 pounds ground chicken
- 2 teaspoons salt
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons chili powder
- 3 tablespoons flour
- 4 15-ounce can white beans, rinsed and drained
- 12 ounces kale, chopped
- 4 cups frozen corn
- 4 cups low-sodium chicken stock
- 4 cups water
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon ground black pepper
Instructions
- 1
In a large pot, heat oil on medium-high heat.
- 2
Add onions and cook until translucent.
- 3
Add garlic and cook for 15 seconds.
- 4
Add chicken and spices and cook for 10 minutes. Stir frequently.
- 5
Stir in flour.
- 6
Add beans, kale, corn, chicken stock, and water.
- 7
Bring to a simmer and cook for 1 hour.
- 8
Stir in red pepper flakes and black pepper.
- 9
Cool thoroughly and place in refrigerator.
Equipment
- Large Pot
Nutrition Facts
Calories336
% Daily Value*
Total Fat9.54g
Saturated Fat2.41g
Trans Fat0.00g
Cholesterol148.17mg
Sodium733.07mg
Total Carbohydrate23.64g
Dietary Fiber1.69g
Total Sugars14.32g
Includes Added Sugars3.79g
Protein34.89g
Vitamin D0%
Calcium6%
Iron18%
Potassium4%
* Percent Daily Values are based on a 2,000 calorie diet.