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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
1 1/2 pounds pilgrim's pride boneless, skinless chicken breasts, chopped |
2 tablespoons olive oil |
4 (16-oz.) cans navy beans, undrained |
4 (4.5-oz.) cans chopped green chiles, undrained |
1 cup chicken broth |
1 (1.25-oz.) envelope white chicken chili seasoning mix |
toppings: chopped fresh cilantro, shredded monterey jack cheese, chopped tomatoes, chopped avocado |
Directions:
1. Sauté chicken in hot oil in a large Dutch oven over medium-high heat 8 minutes or until done.
2. Stir in beans and next 3 ingredients; bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Serve with desired toppings.
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