Ingredients
- 2 lbs chicken
- 2 cups finely chopped onion
- 2 garlic cloves, minced
- 2 tsp ground cumin
- 1/2 tsp dried oregano
- 1 tsp coriander
- 2 (4.5 oz) cans chopped green chiles, undrained
- 1 cup water
- 2 (15.5 oz) cans cannellini beans
- 1 (14 oz) can fat-free, less sodium chicken broth
- 1/2 tsp hot pepper sauce
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped fresh cilantro
- 1/2 cup green onions
Details
Servings 8
Preparation time 20mins
Cooking time 62mins
Preparation
Step 1
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until chicken is browned, stirring frequently.
2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 6 minutes or until tender. Add garlic, saute 2 minutes. Stir in cumin, oregano, and coriander; saute 1 minutes. Stir in chiles; reduce heat to low, partially cover and cook 10 minutes. Add chicken, 1 cup water, beans and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce. Ladle into bowls, sprinkle with cheese, cilantro, and green onions.
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