|Preparation Time||10 Minutes|
|Cook Time||30 Minutes|
|Total Time||40 Minutes|
|Type||Main Dish; Side Dish|
|Cook Method||Sautï¿½ing; Stove Top|
|Diet||Low Calorie; Low Fat; Low Cholesterol; High Protein; Heart Healthy|
2 teaspoons vegetable oil
1 cup onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 can (16 ounces) navy beans
1 can (28 ounces) diced tomatoes
2 cans (14 1/2 ounces each) fat-free chicken broth
1 can (8 ounces) tomato sauce
2 cans (4 ounces each) chopped green chiles
2 teaspoons dried oregano
2 cups cooked chicken, chopped
1/2 cup fresh cilantro, chopped
1 cup shredded cheese
10 thin corn tortillas
Add the oil to a large pot and heat. Sautï¿½ the onion, garlic, and cumin in the oil until the onion is soft but not brown.
Add the drained and rinced navy beans, tomatoes with liquid, and chicken broth to the pan. Bring the mixture to a boil, and then reduce the heat.
Mix in the tomato sauce, oregano, green chiles, and chicken. Let simmer for 15 minutes.
Stir in the cilantro and 1 cup of cheese until melted. Serve with the tortilla strips on the side.
Calories: 170 cal
Total fat: 3g
Saturated fat: <1g
Polyunsaturated fat: 0g
Monounsaturated fat: 0g