| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables, Dairy |
|
Poultry, Beans, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless, skinless chicken breasts, diced |
| 1 |
tb |
Vegetable oil |
| 1 1/2 |
c |
Chopped onions |
| 2 |
ts |
Chopped garlic |
| 1 |
cn |
(7-oz.) ORTEGA diced green chiles |
| 1 |
tb |
(to 2) ORTEGA diced jalapenos |
| 2 |
ts |
Ground cumin |
| 1/2 |
ts |
Dried oregano leaves |
| 2 |
cn |
(15-oz.) White beans, rinsed and drained |
| 1/2 |
c |
Chicken broth |
| 1 1/2 |
c |
Shredded Monterey Jack cheese (6 oz.) |
| 1/2 |
c |
Sour cream |
|
|
Additional sour cream, sliced green onions, chopped cilantro and chopped tomatoes (optional) |
INSTRUCTIONS
In a 4-quart pot, over medium heat, saute chicken in 2 teaspoons oil for 5
to 6 minutes or until chicken is done. Remove chicken from pot.
In same pot, over medium-high heat, saute onions and garlic in remaining
oil for 3 minutes. Add chiles, jalapenos, cumin and oregano; cook for 3
minutes more. Add white beans, chicken broth and reserved chicken. Heat to
a boil; reduce heat. Simmer for 10 minutes. Add cheese and sour cream;
cook and stir until cheese melts. Serve topped with additional sour cream,
green onions, cilantro and tomatoes, if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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