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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cover the beans with water, bring to a boil, cover, turn off the heat and let stand one hour. | 2. Drain the beans and add to crock pot. | 3. Add the rest of the ingredients, add enough water to just cover everything. Cover the pot, turn to high and walk away. | 4. Cook about 5 hours on high, or longer on low, depending on your beans and how firm you like them. | 5. Cut the chicken into bite-sized chunks. | 6. Serve topped with sour cream, grated cheese and/or chopped avocado. | 7. Note: I also add 1-2 teaspoons of a seasoning I buy in the local Mexican market called "Sal/Chile/Limon" - you could just add lemon juice, salt and more chile powder, lemon pepper, if you like - it's not essential. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white bean	2	cups	dried	1444.8	267.675	90.773	5.074
onion	1		chopped	64.0	14.944	1.76	0.16
anaheim chili	1	cup	chopped roasted peeled seeded	-	-	-	-
chicken breast half	4			-	-	-	-
chicken stock	1	pint		-	-	-	-
vegetable stock	1	pint		-	-	-	-
bell pepper	1 1/2	cups	chopped mixed	-	-	-	-
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
garlic powder	1	tablespoon		32.107	7.0548	1.6054	0.0708
red pepper flake	1/2	teaspoon	dried	-	-	-	-
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
tomato	1	cup	chopped	26.82	5.7961	1.3112	0.298
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.