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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I love this with crusty french bread sticks and a salad. Ingredients:
2 tablespoons vegetable oil |
1 large yellow onion, chopped |
1 stalk celery, chopped |
1 1/2 lbs boneless skinless chicken breasts, cubed |
2 cloves garlic, minced |
2 -3 jalapenos, minced |
1 tablespoon chili powder |
1 teaspoon dried oregano |
2 teaspoons ground cumin |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper (or more) |
2 cups chicken stock |
1 (19 ounce) can white kidney beans, drained and rinsed |
1/4 cup cilantro |
1 cup shredded jalapeno jack cheese |
Directions:
1. In a large saucepan over medium heat combine the oil, onions and celery.
2. Cook, stirring for 5 minutes.
3. Push onions and celery to the sides, turn the heat up to medium high and add the chicken.
4. Cook, stirring constantly for 5 minutes.
5. Add the garlic, jalapenos, chili powder, cumin, oregano, salt and cayenne.
6. Cook, stirring for 2 minutes.
7. Stir in stock and bring to a boil.
8. Reduce heat to medium low and simmer for 15 minutes.
9. Stir in beans and cook for 5 minutes, stirring gently.
10. Remove from heat and stir in cilantro.
11. Ladle into bowls and top with cheese.
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