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Categories:
olive oil onion skinless zucchini carrot green chiles oregano ground cumin salt black pepper garlic Great Northern beans chicken broth peppers fresh cilantro
Viewed: 28 - Published at: 3 years agoIngredients
- 2 teaspoons olive oil
- 1 cup finely chopped onion
- 3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 3 cups chopped zucchini
- 1 cup finely chopped carrot
- 1/3 cup canned chopped green chiles, drained
- 3/4 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
- 1 (15.5-ounce) can Great Northern beans, drained
- 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
- 1 cup chopped Roasted Bell Peppers
- 4 teaspoons chopped fresh cilantro
Method
- Heat olive oil in a Dutch oven over medium-high heat. Add chopped onion and chicken; saute 5 minutes or until lightly browned. Add zucchini and next 9 ingredients (zucchini through broth); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender.
- Add bell peppers, and cook, uncovered, 10 minutes, stirring occasionally. Sprinkle with cilantro.
- Note: Store stew in refrigerator up to 2 days. Reheat in a saucepan over medium heat until thoroughly heated; sprinkle with cilantro before serving.
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