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1 Tbsp. olive oil 1 lb. chicken breasts, diced 1 medium onion, chopped 8 oz. mushrooms, sliced 4 cloves garlic, minced Small can minced green chilies, drained
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1 tsp. cumin 1/2 tsp. oregano 3 Tbsp. chopped fresh cilantro 1 1/2 cups chicken broth salt and freshly ground pepper to taste 2 cans white beans, drained
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Quickly brown chicken cubes in oil, then remove them.
Sauté onion, garlic and mushrooms in oil until onion is transparent.
Add drained chopped chilis, spices and broth. Simmer slowly 25 minutes.
Add chicken, beans and cilantro. Simmer slowly uncovered another 10 minutes, stiring occasionally.
Serve in bowls topped with sharp grated cheddar cheese if desired, and
corn bread or tortilla chips chips on the side. Serves 4 to 6.
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