Baby Lima Beans in Green Salsa with Chicken

Name: Baby Lima Beans in Green Salsa with Chicken
Prep time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Mexican
Ingredients: 3 boxes (9 oz each) frozen baby lima beans; 2 cups water; 3/4 lb green tomatillos, husks removed, rinsed; 1/2 cup low-sodium chicken broth; 2 or 3 poblano chiles, roasted, peeled, seeded, stems removed; 1/2 cup white onion, chopped; 2 medium cloves garlic, finely chopped (1 teaspoon); 1 teaspoon chicken bouillon granules; 1/2 cup fat-free sour cream; 1/4 cup low-sodium chicken broth; 3 tablespoons cornstarch; 2 1/2 to 3 cups shredded cooked chicken breast; 2 tablespoons finely chopped fresh cilantro

Save Recipe

Prep 55 min
Total 55 min
Ingredients 13
Servings 8

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

by Qué Rica Vida Cocina

Updated Dec 12, 2007

Save
Share
Keep Screen On

Ingredients

3 boxes (9 oz each) frozen baby lima beans
2 cups water
3/4 lb green tomatillos, husks removed, rinsed
1/2 cup low-sodium chicken broth
2 or 3 poblano chiles, roasted, peeled, seeded, stems removed
1/2 cup white onion, chopped
2 medium cloves garlic, finely chopped (1 teaspoon)
1 teaspoon chicken bouillon granules
1/2 cup fat-free sour cream
1/4 cup low-sodium chicken broth
3 tablespoons cornstarch
2 1/2 to 3 cups shredded cooked chicken breast
2 tablespoons finely chopped fresh cilantro

Directions

1

Make lima beans as directed on box.
2

In 3-quart saucepan, heat water and tomatillos to boiling over medium-high heat. Cook 5 to 7 minutes or until tomatillos change color and are soft, but not mushy. Remove from water.
3

In blender, place cooked tomatillos, 1/2 cup chicken broth, poblano chiles, onion, garlic, bouillon and 1/4 cup of the lima beans. Cover; blend on medium speed 30 to 45 seconds or until smooth.
4

Into 4-quart saucepan, pour tomatillo mixture. Cook uncovered over medium heat about 10 minutes or until thickened. Stir in sour cream and remaining lima beans. In small bowl, stir together 1/4 cup chicken broth and the cornstarch until cornstarch is dissolved; stir into tomatillo mixture. Cook over medium-low heat 5 to 8 minutes, stirring frequently, until thickened. Stir in chicken; heat until hot. Sprinkle with cilantro. Serve immediately.

Expert Tips

tip 1
No change.
tip 2
Serve as a casserole with 3/4 cup shredded asadero-style cheese sprinkled on top, or serve over cooked white rice.

Nutrition Information

230 Calories, 3g Total Fat, 21g Protein, 30g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 230

Calories from Fat: 30

Total Fat: 3g; 5%

Saturated Fat: 1/2g; 3%

Trans Fat: 0g

Cholesterol: 35mg; 12%

Sodium: 240mg; 10%

Potassium: 660mg; 19%

Total Carbohydrate: 30g; 10%

Dietary Fiber: 7g; 28%

Sugars: 5g

Protein: 21g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 20%; 20%

Calcium: 6%; 6%

Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.