| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Tex-Mex |
Tex-mex, Chicken, Lo/no-fat |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
lb |
Boneless skinless chicken |
|
|
Br |
| 1/2 |
c |
Onion |
| 1 |
c |
Chicken broth |
| 4 |
oz |
Green chiles — chopped |
| 19 |
oz |
White kidney beans — |
|
|
Undraine |
|
|
Cannellini |
| 1 |
tb |
Garlic powder |
| 1 |
tb |
Cumin |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Cilantro |
| 1/8 |
ts |
Ground red pepper |
INSTRUCTIONS
Heat oil and cook chicken 4 to 5 minutes. Remove chicken and cover to keep
warm. Add onion to pan and cook 2 minutes. Stir in chiles and spices with
broth for 30 minutes. Stir in cooked chicken and beans. Simmer. Garnish
with Monterey Jack cheese. Posted on Prodigy by Gail Stead.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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