Emma's Fantabulous Blog

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, crushed
• 1/3 diced jalapeno pepper
• 1 chopped mild green chile pepper
• 2 teaspoons ground cumin (cumin seed also works)
• 1 teaspoon dried oregano
• 1/8 teaspoon ground cayenne pepper
• 1/2 teaspoon salt
• 2 (14.5 ounce) cans chicken broth
• 3 cups chopped cooked chicken breast
• 2 (15 ounce) cans, drained, cannelli (white kidney) beans
• 1 cup shredded Monterey Jack cheese
• sour cream (optional)

DIRECTIONS

1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile pepper, cumin, oregano, cayenne and salt. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
2. Remove the mixture from heat. Slowly stir in the cheese until melted. Add a dollop of sour cream. Serve warm.

I found a similiar recipe on allrecipes.com and altered it a bit to make this one. Its super tasty, easy to make and pretty darn healthy. Plus Devon likes it, and he was skeptical about it tasting good from the get go.

This entry was posted on Friday, October 13th, 2006 at 12:54 pm and is filed under Yummy Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.