Southwest Chicken With Black Beans And Olives Recipe
Ingredients
| Skinless boneless chicken | 1 1⁄2 Pound, cubed | |
| Onion | 1 Medium, diced | |
| Margarine | 1 Tablespoon | |
| Canned black olives | 6 Ounce, drained | |
| Chicken stock | 1 1⁄2 Quart | |
| Canned chopped green chiles | 4 Ounce | |
| Cream of chicken soup | 1 Can (10 oz) | |
| Cream of mushroom soup | 1 Can (10 oz) | |
| Water | 10 Ounce (Use 1 Soup Can) | |
| Canned black beans | 15 Ounce | |
| Canned diced tomatoes | 15 Ounce | |
| Cumin | 4 Tablespoon |
Nutrition Facts
Serving size
Calories 148 Calories from Fat 54
% Daily Value*
Total Fat 6 g9.5%
Saturated Fat 1.3 g6.3%
Trans Fat 0 g
Cholesterol 27.1 mg9%
Sodium 623.6 mg26%
Total Carbohydrates 12 g3.9%
Dietary Fiber 2.1 g8.5%
Sugars 2.3 g
Protein 12 g23.7%
Vitamin A 19.4% Vitamin C 12.9%
Calcium 7.9% Iron 18.3%
*Based on a 2000 Calorie diet
Directions
Saute the onion in the margarine; set aside.
Halve the black olives.
Combine the chicken stock, olives, undrained green chiles, soups, water, undrained black beans and undrained tomatoes in a large stockpot.
Stir in the cumin and salt and pepper to taste.
Bring to a gentle boil, stirring frequently.
Stir in the chicken and onion.
Serve over a bed of garden rotini or brown rice.
Chef
