Servings:8 TO 10 CUPS | Calories:160 | Total Fat:7g | Chol:0mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 7g
11 %
Sat Fat 1g
5 %
Total Carb 20g
7 %
Fiber 5g
20 %
Sugars 4g
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Cholesterol 0mg
0 %
Sodium 595mg
25 %
Protein 6g
12 %
Calories:
29% Olive oil
28% Cannellini beans
28% Others combined
14% Yellow onion
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
3 tablespoons olive oil 3 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium / large onions) 1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference) 7 to 8 ounces canned green chiles, don’t drain (I used mild heat) 4 garlic cloves, peeled and finely minced 32 ounces (4 cups) low-sodium chicken broth two 15 ounce cans cannellini beans, drained and rinsed (see step 4 below about blending 1 cup of the beans with a splash of chicken broth or water) 1 tablespoon lime juice 1 tablespoon cumin 1 teaspoon dried oregano 1 teaspoons salt, or to taste 1 teaspoon black pepper 1/2 teaspoon red chili flakes 1/4 teaspoon cayenne pepper, optional and to taste 1/3 cup fresh cilantro leaves, finely minced tortilla strips, chips, crackers, diced avocado, shredded cheese, and / or sour cream; all are optional for garnishing
Directions : View recipe directions on averiecooks.com
