Ingredients:
4 Cups Cooked Shredded Chicken Breasts
2 Cans Kidney Beans, Drained
1 1/2 Cups Chicken Broth
4 Jalapeno Chile Peppers, Sliced
1 Can Green Chili Peppers, Chopped
1 Large Onion, Chopped
3 Garlic Cloves, Minced
1 Teaspoons Oregano
1 Teaspoons Fresh Ground Cumin
2 Teaspoons Chili Powder
1/2 Teaspoons Ground Cloves
1/2 Teaspoons Cayenne Pepper
2 Medium Zucchini, Sliced
3 Celery stocks, Sliced
1 Cup Fresh Corn, Drained
1 Teaspoon Olive oil
Information:
Serving Size 8
329 Calories Per Serving
11 Grams Of Fat
Cooking Directions:
In a large saucepan or frying pan saute the onion and garlic along with 1 teaspoon olive oil. When soft add in the remaining ingredients and bring to a rolling boil. Reduce heat to medium low cover and simmer for 45 minutes until all flavors are well mixed. Top with cheddar cheese or cilantro.
