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Categories:
chicken breasts olive oil onion carrot green pepper garlic all-purpose oregano cumin salt white pepper chicken broth navy beans fresh cilantro cheese sour cream
Viewed: 28 - Published at: 3 years agoIngredients
- 1 14 lbs boneless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium jalapeno, minced
- 1 medium onion, diced
- 1 small carrot, shredded
- 1 large green pepper, diced
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 12 teaspoon oregano
- 12 teaspoon cumin
- 14 teaspoon salt
- 14 teaspoon white pepper
- 1 (14 ounce) can chicken broth
- 2 (15 ounce) cans navy beans, undrained
- 14 cup fresh cilantro (unpacked)
- 4 ounces monterey jack cheese
- sour cream
Method
- In large stockpot, saute chicken in oil over medium heat until lightly browned.
- Add jalapeno, onion, carrot, green pepper, & garlic.
- Cook 3-5 minutes, or until vegetable are soft.
- Stir in dry ingredients.
- Continue cooking for 1 minute.
- Stir in chicken broth.
- Cover & simmer for 20 minutes, then stir in beans & cilantro.
- Simmer 5 minutes.
