6 boneless, skinless chicken breasts, cubed
1 large onion, chopped
3 cloves minced garlic
1 tablespoon cumin
Salt and pepper to taste
2 tablespoons dried or chopped fresh cilantro, optional
1 tablespoon olive oil
5 cans (14 1/2 ounces each) white beans, drained, divided
1 can (14 1/2 ounces) chicken broth
1 can (4 ounces) green chiles
1/2 cup chopped pickled jalapeños, or more to taste
1 tablespoon dried parsley
1 cup Monterey Jack cheese
- In a Dutch oven or stewpot, sauté chicken, onion, garlic, cumin, salt and pepper and, if using, cilantro, in olive oil for 45 minutes.
- Mash two cans of the beans and add to the chicken mixture, along with the three other cans of beans. Add chicken broth, green chiles, jalapeños and parsley and simmer about 4 hours.
- Just before serving, add cheese and stir until melted.
Servings: 6. Serving size: 2 cups. Per serving: 818 calories, 84.1 g protein, 12.8 g fat, 85.5 g carbohydrates, 19.3 g dietary fiber, 575 mg sodium, 2.9 g sugars, 167 mg cholesterol
Judy Gustaferro | Pedernales EC