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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Prep: 4 minutes; Cook: 22 minutes. To get 3 cups of frozen chopped cooked chicken, buy a 20-ounce package. You'll have about 2 cups of chicken left over for another use. Ingredients:
1 teaspoon olive oil |
1 cup frozen chopped onion |
2 teaspoons bottled minced garlic |
2 (15.5-ounce) cans cannellini beans, undrained |
3 cups frozen chopped cooked chicken |
1 (14.5-ounce) can fat-free, less-sodium chicken broth |
1 1/2 teaspoons salt-free mexican seasoning |
1/4 teaspoon salt |
1 cup (4 ounces) shredded monterey jack cheese with jalapeño peppers |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 2 minutes.
2. Mash one can of beans in a small bowl with a fork. Add mashed beans, remaining can beans, and next 4 ingredients to pan; bring to a boil. Reduce heat, and simmer 15 minutes.
3. Add cheese; simmer 5 minutes, stirring constantly.
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