This is a super easy, super fast, tasty meal.
Ingredients
1 1/2 pounds boneless ckinless chicken breasts, cut in 1/2-inch cubes
1/2 cup chopped onion
1 can white beans (undrained)
1 can (4 1/2 ounces) chopped green chilies
1/2 cub chicken broth
2 teaspoons ground cumin
1 1/2 teaspoons garlic salt
3/4 teaspoon oregano leaves
1/4 teaspoon chili powder
1/4 teaspoon ground red pepper
Directions
Heat a well oiled skillet over medium high heat. Add chicken cubes and onion; cook and stir 4 to 5 minutes or until chicken is done.
Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered , 10 to 15 minutes stirring occasionally.
Top with shredded monterrey jack and/or sour cream and chopped green onion. Serve with salad and cornbread for a complete meal.
Cook's notes:
I use great northern beans when I make this, but any kind of white bean will work. I find that 1 1/2 teaspoons of garlic powder makes it too salty, so I'll substitute fresh garlic (add it when you cook the chicken and onions) and add salt to taste or I'll use 3/4 tsp garlic salt and 3/4 tsp garlic powder. I typically add more than 1/2 cup of broth - I'll use 3/4 to 1 cup.
