Ian's Chicken Chile

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Portions:
6

Serving Size:
1-1/2 cups

Prep Time:
15 minutes

Cook Time:
90 minutes

Diet Types:

Dialysis
Gluten-free
Higher Potassium

Ingredients

1/8 teaspoon salt
1-1/2 pounds of boneless, skinless chicken thighs
2 tablespoons olive or avocado oil
1 large yellow onion
2 Poblano peppers
4 jalapeno peppers
4 cloves garlic
Two 4-ounces cans green chilis
1 cup frozen corn
12-ounce can no salt garbanzo beans, rinsed and drained
2 tablespoons cumin, or to taste
black pepper to taste
3 cups unsalted chicken broth
1/4 cup cornmeal
4-ounce cream cheese (1/2 a package)

Preparation

Pat chicken dry. Lightly salt, being careful of portion size. Sauté chicken in oil, in batches, 5-7 minutes per side. Remove chicken and set aside. Chicken does not need to be cooked through yet.

Chop onion, Poblano and jalapeno peppers. Sauté in the same pan used for the chicken, scraping browned bits from pan. Cook until soft. Chop or mince the garlic, add to pan along with green chilis. Cook 1-2 minutes. Add frozen corn and garbanzo beans. Season with cumin and pepper.

Chop or shred chicken and return to pot. Cook for 3-5 minutes, stirring every few minutes.

Add broth and bring to boil. Add cornmeal and lower heat to simmer. Simmer for one hour. Remove from heat. After 10 minutes, add cream cheese.

Garnish with optional toppings: unsalted tortilla chips, small dollop of sour cream, lime, cabbage, radish, hot sauce, or other kidney-friendly toppings of your choice! The toppings are not included in the nutrient analysis.

Helpful hints

Marie Sharp's Jabanero Hot Sauce® comes recommended by recipe's author for a flavor profile and low-sodium content.
O Organics Garbanzo Beans® are an excellent low-sodium choice, also recommended by recipe's author.
May also use up to 2 pounds of chicken, this would change the nutrient content of the recipe.
When looking for unsalted chicken broth, be sure to also look for one with a lower potassium content as well. Less than 100mg for sodium and potassium if possible.

Submitted by: ��ܽ��ƵDietitian Courtney from Illinois, on behalf of patient Ian.

Nutrients per serving

Calories 382

Protein 28 g

Carbohydrates 26 g

Fat 19 g

Cholesterol 123 mg

Sodium 458 mg

Potassium 622 mg

Phosphorus 328 mg

Calcium 89 mg

Fiber 5.7 g

Added Sugar 0 g

Carbohydrate choices

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