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Submitted By: Terry Griggs
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“Intended to serve 4 but it seldom does. The longer you cook, the hotter it gets. BEWARE!!”
INGREDIENTS:
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1 tablespoon olive oil
1 pound boneless skinless chicken breast, cut into cubes
1/4 cup chopped onion
1 cup chicken broth (or bouillon)
4 ounce can chopped green chilies, mild
1 teaspoon garlic powder
1 teaspoon ground cumin
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1/2 teaspoon oregano leaves
1/2 teaspoon dried cilantro (or 1 tablespoon fresh)
1/8 to 1/4 teaspoon ground red pepper, used judiciously
19 ounce can white kidney beans (cannellini), undrained
shredded monterey jack cheese (for garnish)
sliced green onions (for garnish)
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DIRECTIONS:
| 1. | Heat olive oil in a 3 quart saucepan and cook chicken until done. Remove with a slotted spoon, cover and keep warm. Add chopped onion to saucepan; cook 2 minutes. |
| 2. | Stir in chick broth, green chilies, garlic powder, ground cumin, oregano leaves, cilantro, and ground red pepper. Simmer for 30 minutes. |
| 3. | Stir in cooked chicken and kidney beans. Simmer for 10 minutes. (Last reminder to beware the peppers!) |
| 4. | Garnish with cheese and sliced green onions. |