Name: Chicken Chili Verde
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 15 ounce Progresso® Black Beans, drained, rinsed; 2 tablespoons chopped cilantro; 18.5 ounce Progresso® chicken corn chowder soup; 2 cloves garlic, finely chopped; 1 tablespoon lime juice; 0.5 cup chopped onion; 4 servings Salt and pepper to taste; 1 pound boneless skinless chicken breast halves, cut into 1-inch pieces; 2 tablespoons vegetable oil

Health score

16%

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Lunch Main Course Main Dish Dinner

25 min.

415kcal

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Are you ready to spice up your lunch or dinner with a delicious and satisfying dish? Look no further than this Chicken Chili Verde! This gluten-free and dairy-free recipe is not only quick to prepare, taking just 25 minutes, but it also packs a flavorful punch that will leave your taste buds dancing.

Imagine tender pieces of boneless, skinless chicken breast simmered in a rich and creamy Progresso® chicken corn chowder soup, combined with hearty black beans and a burst of fresh cilantro. The addition of zesty lime juice elevates the dish, adding a refreshing twist that perfectly complements the savory flavors. With each bite, you’ll experience a delightful balance of protein, healthy fats, and wholesome carbohydrates, making it a nutritious choice for any meal.

This Chicken Chili Verde is perfect for busy weeknights or casual gatherings with friends and family. Serve it as a main course, and watch as everyone digs in with enthusiasm. Whether you’re looking for a comforting meal or a dish that’s sure to impress, this recipe is a must-try. So grab your saucepan and get ready to create a culinary masterpiece that’s both easy to make and utterly delicious!

Ingredients

15 ounce black beans rinsed drained progresso® canned
2 tablespoons cilantro leaves chopped
18.5 ounce cream of chicken soup progresso® canned
2 cloves garlic finely chopped
1 tablespoon juice of lime
0.5 cup onion chopped
4 servings salt and pepper to taste
1 pound chicken breast halves boneless skinless cut into 1-inch pieces
2 tablespoons vegetable oil

Equipment

sauce pan

Directions

In large 4-quart saucepan, heat oil over medium-high heat until hot. Cook onion and garlic in oil 2 to 3 minutes or until onion begins to turn translucent.
Add chicken pieces, salt and pepper. Cook 3 to 5 minutes or until chicken is no longer pink in center.
Reduce heat to medium; stir in soup and beans. Simmer 5 minutes.
Remove from heat; stir in lime juice and chopped cilantro.

Nutrition Facts

Calories415kcal

Protein32.85%

Fat38.42%

Carbs28.73%

Properties

Glycemic Index

Glycemic Load

4.59

Inflammation Score

-6

Nutrition Score

21.227391408837%

Flavonoids

Eriodictyol

0.08mg

Hesperetin

0.34mg

Naringenin

0.01mg

Isorhamnetin

1mg

Kaempferol

0.13mg

Myricetin

0.03mg

Quercetin

4.21mg

Nutrients percent of daily need

Calories:415.35kcal

20.77%

Fat:17.64g

27.14%

Saturated Fat:3.99g

24.97%

Carbohydrates:29.68g

9.89%

Net Carbohydrates:21.95g

7.98%

Sugar:1.64g

1.82%

Cholesterol:83.06mg

27.69%

Sodium:1655.23mg

71.97%

Alcohol:0g

100%

Alcohol %:0%

100%

Protein:33.94g

67.88%

Vitamin B3:13.04mg

65.21%

Selenium:40.48µg

57.83%

Vitamin B6:0.95mg

47.61%

Phosphorus:402.31mg

40.23%

Fiber:7.73g

30.91%

Potassium:851.94mg

24.34%

Iron:3.91mg

21.7%

Vitamin B5:2.1mg

21.03%

Copper:0.42mg

20.82%

Manganese:0.41mg

20.34%

Folate:76.35µg

19.09%

Magnesium:74.67mg

18.67%

Vitamin B2:0.31mg

18.19%

Vitamin K:18.86µg

17.96%

Vitamin B1:0.25mg

16.78%

Zinc:1.67mg

11.12%

Vitamin E:1.5mg

9.99%

Vitamin C:7.49mg

9.08%

Calcium:69.33mg

6.93%

Vitamin A:292.81IU

5.86%

Vitamin B12:0.23µg

3.78%

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Source:Allrecipes