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Categories:
cannellini beans chicken breasts chicken olive oil onions garlic green chilies ground cumin cayenne pepper Cheddar cheese jalapeno sour cream
Viewed: 11 - Published at: 8 years agoIngredients
- 2 (19 ounce) cans cannellini beans
- 1 12 lbs boneless skinless chicken breasts
- 1 quart chicken stock
- 1 tablespoon olive oil
- 2 medium onions, finely chopped
- 3 12 teaspoons minced garlic
- 2 (4 ounce) canschopped green chilies
- 2 12 teaspoons ground cumin
- 14 teaspoon cayenne pepper
- 2 cups shredded extra-sharp cheddar cheese
- chopped jalapeno (to garnish)
- sour cream (to garnish)
Method
- Drain and rinse beans.
- Poach the chicken in the stock, remove, and cut into cubes.
- In a separate pan, heat oil and saute onions until translucent.
- Add garlic, canned chilies, cumin, and cayenne, stirring for 3 minutes.
- Add beans, chicken, stock from poaching pan, and cheese.
- Simmer for 10 minutes.
- Top each serving with some chopped jalapeno pepper and garnish with a dollop of sour cream.
