As much as I would love to take credit for this recipe, I found it in a Cooking Light magazine, Sept. 2012 issue.
1 T canola oil
1 pound boneless skinless chicken breast cut in bite size peices
3/4 tsp salt divided
1/2 c vertically sliced onion
2 tsp minced garlic
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp dried oregano
1/4 tsp red pepper flake
3 c canned cannellini beans, drained and rinsed
1 c water
2 cans chopped green chilis
1 can (14 oz) chicken broth
1/4 fresh cilantro
1 lime cut into wedges
heat dutch oven over medium heat. add oil. sprinkle chicken with 1/4 tsp salt. add chicken, saute 4 minutes. add onion, garlic, and spices. saute another 3 minutes. add 2 c of beans, water, 1/2 tsp salt, 1 can of chilis, and broth. Bring to boil. mash 1 c beans and 1 can chilis together in a bowl, add to soup. Simmer 5 minutes. Serve with cilantro and lime.
My family ate this up! I added extra beans to make it stretch a little further (a family of 7 eats a lot) there was one small bowlful left over. Everyone had 2nds. This is a definite make again.
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