Submitted By: Terry Griggs
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 10 Minutes
Servings: 4
“Intended to serve 4 but it seldom does. The longer you cook, the hotter it gets. BEWARE!!”
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
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)
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
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.