Over 15g of Protein
In large Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add bell peppers, onions and garlic. Cook 5 minutes or until slightly tender, stirring occasionally. Remove to large bowl. Heat remaining 2 tablespoons oil in same Dutch oven. Add chicken, salt, cumin, black pepper and red pepper. Cook 5 to 7 minutes or until chicken is no longer pink, stirring occasionally. Stir in vegetables and all remaining ingredients. Bring to a boil; reduce heat. Simmer uncovered 10 minutes. Season to taste.
Serving Suggestion: Serve over cooked rice. Top with sour cream and shredded cheese, if desired.
Serving Size: about 12oz each
Nutritional Information Per Serving:
Calories 250, Total Fat 7g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 50mg, Sodium 480mg, Carb 24g, Fiber 6g, Total Sugar 7g, Added Sugar 0g, Protein 22g, Vitamin D 0%, Calcium 4%, Iron 15%, Potassium 10%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.