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Ingredients

Video

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Directions Total Time: 35 min

  1. Drain beans and corn in colander, rinse, set aside.
  2. Heat oil in large saucepan over medium heat. Add bell pepper, onion and jalapeno; cook 5-7 minutes, stirring often until vegetables are tender. Stir in garlic and cumin and cook another minute.
  3. Add broth to saucepan, increase heat to high, and bring to rapid simmer. Add chicken and cook until no longer pink, about 5 min. Stir in beans, corn, tomato and cilantro, cover and cook on medium heat for 10 minutes, top with extra cilantro leaves (optional) and serve hot.

Nutritional Info

Nutritional Analysis
Per serving
Calories Per Serving
281
Total Fat
5..0 g
Saturated Fat
1.0 g
Trans Fat
0.0 g
Polyunsaturated Fat
1.5 g
Monounsaturated Fat
1.5 g
Cholesterol
73 mg
Sodium
204 mg
Carbohydrates
27 g
Fiber
8 g
Sugars
6 g
Protein
33 g
Dietary Exchanges

1 1/2 starch, 1 vegetable, 4 lean meat

Price Per Serving

$2.74

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