This is a perfect dish for a cool night. It is not heavy and has a great flavor. Don't let the ingredients scare you. It is quite tasty and not as hard to make as it may sound.
Prep Time: 30 minutes
Cooking Time: 1 hour
2 1/2 lbs boneless chicken breast 4 tsp garlic powder
2 tbs olive oil 3-4 tsp ground cumin
1 med onion, chopped 3 tsp oregano leaves
2 - 4 oz cans chopped mild green chilies (drained) 2 tsp cilantro leaves
8 cups chicken broth 1/2 tsp ground red pepper
4 cans - 15 oz white kidney beans or Northern white beans
Place all spices (garlic, cumin, oregano, cilantro & red pepper) in small dish and stir until well blended. Set aside.
Sauté chicken in the 2 tbs of olive oil until done. Sprinkle with salt, pepper & garlic for better flavor. Do this in big pot, because you will be adding all ingredients to this. Remove and cut in ½” cubes.
Add chopped onions to pot you sautéed the chicken in. Cook and stir for two minutes.
Stir in chicken broth, chilies, spice blend, beans and chicken. I usually add water if I feel it is too thick. Cover and simmer over low to med heat for at least 30 minutes.
Serve over rice.
Garnishes (optional): Monterey Jack or cheddar cheese, sour cream, green onions.
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