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1/4 cup coconut oil
1 pound chicken breast -- diced
1 tablespoon chili powder
1 tablespoon cumin powder
1 teaspoon onion powder
1 teaspoon garlic powder
salt and pepper -- to taste (I just sprinkled it over all)
1/4 teaspoon hot sauce
32 ounces green taco Sauce, Ortega-mild -- (2 16 oz. bottles)
15 ounces black beans, canned -- drained and rinsed well
15 ounces diced tomatoes -- (canned)
In large frying pan, add 1/4 cup coconut oil, or oil of your choice, and melt. Add chicken, chili powder, cumin powder, onion powder, garlic powder, salt and pepper and hot sauce. Stir and cook until chicken is cooked through.
Transfer the chicken into a 2 or 3 qt pan and add green taco sauce, black beans, and diced tomatoes. Stir together, bring to a boil, then reduce heat and simmer for 30 minutes to blend flavors.
"Ginny Larsen, 4/14/2014"
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Per Serving: 268 Calories; 16g Fat (52.9% calories from fat); 17g Protein; 14g Carbohydrate; 5g Dietary Fiber; 39mg Cholesterol; 1038mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 2 Fat.
NOTES : 9g net carbs per serving
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