1 lb Boneless, skinless chicken breasts, diced
1 tbsp Vegetable oil
1 1/2 cup Chopped onions
2 tsp Chopped garlic
1 can (7-oz.) ORTEGA diced green chiles
1 tbsp (to 2) ORTEGA diced jalapenos
2 tsp Ground cumin
1/2 tsp Dried oregano leaves
2 can (15-oz.) White beans, rinsed and drained
1/2 cup Chicken broth
1 1/2 cup Shredded Monterey Jack cheese (6 oz.)
1/2 cup Sour cream
Additional sour cream, sliced green onions, chopped cilantro and chopped tomatoes (optional)
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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.
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