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Categories:
chicken breasts white beans onion garlic carrots baby spinach Jalepeno chicken broth tomatoes white wine chili powder cumin oregano olive oil salt sriracha sauce sour cream cilantro Cheddar cheese
Viewed: 88 - Published at: 9 years agoIngredients
- 2 pounds boneless chicken breasts
- 4 cans white beans, rinsed and drained
- 1 onion, chopped
- 3 cloves garlic, mincd
- 4 carrots, chopped
- 3 cups packed baby spinach
- 1 jalepeno, seeded and minced
- 8 cups chicken broth
- 1 14 oz. can diced tomatoes
- 1 cup white wine
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon oregano
- 3 tablespoons olive oil
- salt & pepper to taste
- sriracha sauce, to taste
- Sour cream for garnish (optional)
- cilantro for garnish (optional)
- cheddar cheese for garnish (optional)
Method
- Heat olive oil to dutch oven, add onions and cook on medium for 5 minutes
- Add garden and carrots, cook for 5 minutes
- Add chili powder, cumin, oregano, and jalapeno. Cook for approximately 2 to three minutes more
- Add chicken and saute until the surface of chicken is white, about 5 minutes
- Add chicken broth, bring to boil, reduce heat to low. Cover pan, leaving a slight gap for steam to escape
- Remove chicken from pan and shred into strips (I use my fingers to shred)
- Return chicken to pan along with beans and tomatoes. Season with salt, pepper, and Sriracha to taste. Cook for about 1/2 hour
- Adjust seasoning if desired and add wine
- Cook, uncovered for about one hour more on low heat. Add spinach and cook for a few minutes more.
- Serve with optional garnishes of cheese, sour cream, and/or cilantro.
