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Categories:
olive oil chicken breast half shallots garlic tomatoes chicken broth green chilies oregano coriander seed ground cumin white kidney beans lime salt fresh ground pepper red onion fresh cilantro jalapeno tomatoes avocado sour cream cheese lime wedge
Viewed: 10 - Published at: 7 years agoIngredients
- 2 tablespoons olive oil
- 1 lb skinless chicken breast half, diced
- 3 shallots, peeled and chopped
- 3 garlic cloves, peeled and chopped
- 1 (15 1/2 ounce) can tomatillos, drained and cut up
- 1 (15 1/2 ounce) can tomatoes
- 1 (10 ounce) can chicken broth
- 1 (6 ounce) can diced mild green chilies
- 1/2 teaspoon dried oregano, crumbled
- 1/2 teaspoon coriander seed, crushed
- 1/4 teaspoon ground cumin
- 2 (16 ounce) cans white kidney beans, drained
- 1 lime, juice of
- salt
- fresh ground pepper
- garnish
- chopped red onion
- fresh cilantro
- jalapeno
- tomatoes
- avocado, sliced
- sour cream
- shredded monterey jack cheese
- lime wedge
Method
- In a large saucepan, heat olive oil.
- Add chicken and cook, stirring often, just until beginning to brown.
- Remove with slotted spoon and set aside.
- Add shallots and garlic to pan and saute until softened.
- Stir in tomatillos, tomatoes with liquid, chicken broth, green chilies, oregano, coriander and cumin.
- Bring to boil, then immediately reduce heat and simmer about 20 minutes.
- Return chicken to pan along with drained beans and cook about 5 minutes, just until chicken is cooked through and beans are hot.
- Add lime juice and season to taste with salt and pepper.
