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by Rachel Jones
Yield: 6 servings Preparation Time: 25 minutes, divided
1. Sauté for 4-5 minutes until chicken is done:
- 2 teaspoons extra virgin olive oil
- 1-1/2 cups chopped onions
- 4-6 cloves fresh garlic minced
- 2 pounds boneless skinless chicken breast, cut into very small chunks
2. Stir into chicken and onion mixture and simmer for 30 minutes:
- 2 cups chicken broth
- 1/2 – 3/4 cups chopped jalapeno peppers or green chilies, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 teaspoons ground cumin
- 1 teaspoon ground red pepper
- 1 teaspoon oregano
- Cilantro to taste
3. Stir in and cook for 10 more minutes:
- 40 ounces canned (or 4 cups) cooked great northern beans, drained
- Salt to taste if you are using your own dried, cooked beans
Garnish with cheese if desired. Serve with green salad, tortilla chips, salsa and sour cream.
Per serving: 433 Calories; 6g Fat (12.9% calories from fat); 52g Protein; 45g Carbohydrate; 10g Dietary Fiber; 92mg Cholesterol; 256mg Sodium. Exchanges: 2 1/2 Grain (Starch); 6 Lean Meat; 1/2 Vegetable; 1/2 Fat.
About Vickilynn Parnes
