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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 6 |
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I always love this in the fall, and I add lots of extra cilantro. Ingredients:
3/4 lb chicken breast (boneless, skinless, cubed) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons olive oil |
1 medium onion, chopped |
4 garlic cloves, minced |
1 jalapeno pepper, seeded and chopped |
2 teaspoons dried oregano |
1 teaspoon ground cumin |
30 ounces white beans or 30 ounces kidney beans or 30 ounces cannellini beans, rinsed and drained and divided |
3 cups chicken broth, divided |
1 1/2 cups cheddar cheese, shredded |
sour cream |
fresh cilantro |
Directions:
1. Sprinkle chicken with salt and pepper.
2. In a large skillet over medium heat, cook chicken in oil for 2 minutes.
3. Stir in the onion, garlic, and jalapeno and cook 2 minutes longer.
4. Sprinkle with oregano and cumin and cook 1 minute longer or until chicken is browned and vegetables are tender.
5. Transfer to a 3 quart slow cooker.
6. In a small bowl, mash 1 cup of beans.
7. Add 1/2 cup broth and stir until blended.
8. Add to the slow cooker with the remaining beans and broth.
9. Cover and cook on low for 3 to 3 1/2 hours or until chicken juices run clear.
10. Stir before serving.
11. Sprinkle with cheese.
12. Garnish with sour cream and cilantro if desired.
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