How To Prepare
Heat oil in a Dutch oven over medium-high heat. Add onions and chicken, saute 5 minutes. Add carrots, bell peppers, and celery, saute 4 minutes. Add chiles, oregano, cumin, pepper, beans, and broth bring to a boil. Cover, reduce heat and simmer 25 minutes.
Yield: 4 servings
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Ingredients
- 2 teaspoons vegetable oil
- 1 cup fine-chopped onions
- 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 1-1/2 cups fine-chopped carrots
- 1 cup fine-chopped red bell peppers
- 1 cup fine-chopped celery
- 1/2 cup canned chopped green chilies
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon fresh ground black pepper
- 1 (16-ounce) can no salt added canelli beans or other white beans, rinsed and drained
- 1 (14-1/2-ounce) can no salt added chicken broth
Ingredients
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