Ingredients 1 tablespoon olive or vegetable oil 2 medium onions, coarsely chopped (1 cup) 4 cloves garlic, finely chopped 3 teaspoons ground cumin 1/8 teaspoon ground red pepper (cayenne) 1 1/2 lb boneless skinless chicken thighs or breasts, cut into 1/2-inch pieces 1 can (15 to 16 oz) great northern beans, drained, rinsed 1 can (15 oz) cannellini beans, drained, rinsed 2 cans (4.5 oz each) chopped green chiles 2 cups chicken broth (from 32-oz carton) 3/4 cup gluten-free shredded reduced-fat Monterey Jack cheese (3 oz) 2 tablespoons chopped fresh cilantro Steps 1 In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring frequently, until onions are softened. 2 Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned. 3 Stir in beans, chiles and broth. Heat to boiling; reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken...
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