Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
6
Yield:
12
Ingredients
Directions
Heat oil in a large pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeño. Cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.
Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.
Nutrition Facts (per serving)
| 390 | Calories |
| 8g | Fat |
| 49g | Carbs |
| 32g | Protein |
