Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive or vegetable oil

  2. 2 medium onions, coarsely chopped (1 cup)

  3. 2 teaspoons finely chopped garlic

  4. 1 tablespoon ground cumin

  5. 1 teaspoon salt

  6. 1/8 teaspoon ground red pepper (cayenne)

  7. 2 lb boneless skinless chicken thighs, cut into 1/2-inch pieces

  8. 2 cans (15 to 16 oz each) great northern beans, drained, rinsed

  9. 2 cans (4 1/2 oz each) Old El Paso® chopped green chiles, undrained

  10. 2 cups Progresso® chicken broth (from 32-oz carton)

  11. Chopped fresh cilantro, if desired

Instructions Jump to Ingredients ↑

  1. In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.

  2. Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.

  3. Stir in beans, chiles and broth. Heat to boiling. Reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Sprinkle with cilantro.

Comments

882,796
Send feedback