Ingredients Jump to Instructions ↓

  1. 2 teaspoons ground cumin

  2. 2 teaspoons ground coriander

  3. 1/4 teaspoon freshly ground pepper

  4. 1/4 teaspoon kosher salt

  5. 1 pound chicken tenders

  6. 3 teaspoons canola oil, divided

  7. 1 small onion, chopped

  8. 1 jalapeno pepper, chopped

  9. 2 15-ounce cans white beans, rinsed

  10. 3/4 cup canned diced tomatoes with green chiles, or tomato salsa

  11. 1/4 cup shredded Monterey Jack or Cheddar cheese

Instructions Jump to Ingredients ↑

  1. Combine cumin, coriander, pepper and salt in a medium bowl. Add chicken and toss to coat. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and saute until golden brown and just cooked through, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Reduce heat to medium and add the remaining 1 teaspoon oil to the pan. Add onion and jalapeno and cook until beginning to soften, 1 to 2 minutes. Add beans, tomatoes (or salsa) and any accumulated juices from the chicken; cook, stirring often, until heated through, about 3 minutes. Transfer the bean mixture to a medium bowl and mash with a potato masher until creamy but still slightly chunky. Stir in cheese. Serve with the chicken.


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