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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I took several recipes and adapted this to my tastes and preferences. I think the flavors really work well together and this is great in the winter or the summer. Ingredients:
2 tablespoons olive oil |
1 tablespoon red wine vinegar |
1 cup onion, chopped |
4 garlic cloves, minced |
1 lb chicken, boneless skinless breast, cut into small cubes |
1 (6 ounce) can green chilies, chopped, mild |
2 tablespoons chili powder (more or less to taste) |
2 teaspoons ground cumin |
1 tablespoon dried cilantro |
2 cups low sodium chicken broth (more or less to desired consistency) |
2 (15 ounce) cans great northern beans, drained |
cheddar cheese or monterey jack cheese, shredded |
tortilla chips, crushed |
sour cream |
Directions:
1. heat oil and red wine vinegar in large saucepan over medium high heat. Add garlic, onion and chicken and saute until chicken is cooked through.
2. Add green chilies, chili powder, cumin and cilantro to chicken and stir well.
3. Add broth and bring to boil. Reduce heat to medium and simmer five minutes.
4. Add beans. Bring to boil, reduce heat to low, and simmer for 30 minutes to develop flavors.
5. Serve in bowls lined with crushed tortilla chips, sprinkle cheese on top with a dollop of sour cream.
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