- 1 tablespoon olive oil
- 4 skinless, boneless chicken breast halves - cubed
- 1 onion, chopped
- 1 1/4 cups chicken broth
- 1 (4 ounce) can diced green chiles
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried cilantro
- 1/8 teaspoon cayenne pepper
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 2 green onions, chopped
- 2 ounces shredded Monterey Jack cheese
- Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender.
- Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
- Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.
03/03/2017
recipepes.com
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PT15M
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