Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
8
Yield:
8 servings
Ingredients
Directions
Heat oil in a large stockpot over medium-high heat. Saute onion and celery in the hot oil until soft, 5 to 7 minutes. Add chicken and cook until browned, 3 to 4 minutes. Add chicken broth, kidney beans, garbanzo beans, navy beans, chiles, chili powder, cumin, thyme, seasoning blend, and salt.
Bring mixture to a boil. Reduce heat and let simmer until chicken is no longer pink in the center, about 30 minutes.
Nutrition Facts (per serving)
| 323 | Calories |
| 6g | Fat |
| 34g | Carbs |
| 34g | Protein |
