Nutrition per serving may change if servings are adjusted.
2 teaspoons canola oil
¾ cup minced onion
2 cloves garlic, minced
1 tablespoon all-purpose flour
2 cups chopped roasted mild-to-medium New Mexican green chiles, preferably fresh
2 cups reduced-sodium chicken broth
Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring, until very soft, about 4 minutes. Sprinkle flour over the mixture and cook, stirring, for 1 minute more. Add chiles and broth; bring to a boil. Reduce heat to a low simmer and cook until thickened but still easily spoonable, 15 to 20 minutes.
27 calories;1 g fat(0 g sat); 1 g fiber; 4 g carbohydrates; 1 g protein; 11 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 295 IU vitamin A; 62 mg vitamin C; 8 mg calcium; 0 mg iron; 143 mg sodium; 136 mg potassium