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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
2 can(s) 14.5 oz. chicken broth |
1 can(s) 7 oz. green chilies |
1 teaspoon(s) cayenne pepper |
2 chicken breasts cut in small pieces |
cornbread |
1 teaspoon(s) dried oregano |
3 clove(s) garlic, crushed |
2 teaspoon(s) ground cumin |
1 onion, chopped |
shredded jack cheese |
2 tablespoon(s) vegetable oil |
3 can(s) white beans, drained and rinsed |
Directions:
1. In a blender, pour 1 of the cans of beans, 1 of the cans of chicken broth and the can of chilies, blend until smooth.
2. Heat the oil in a large saucepan over medium heat, add chicken and cook until moisture evaporates; add onion and garlic, cook until onion is softened. Add the rest of the ingredients and simmer for about 15 minutes, stirring occassionally.
3. Serve topped with cheese alongside some cornbread.
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