 | | Directions |
- Heat olive oil over medium heat until hot but not smoking.
- Add onion and cook until opaque, stirring 3-5 minutes.
- Stir in broth, salsa or tomatoes, chilies, cilantro, oregano, cumin, garlic powder and cayenne.
- Simmer 20 minutes.
- Add beans and cook, stirring occasionally, until the sauce thickens. Approximately 20 minutes.
- At this point, you may want to add more chicken broth to get the consistency desired.
- Serve with toppings of your choice such as sour cream, salsa, grated cheese, chopped onions, cilantro.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Container: large saucepan
Servings: 4
|  | | Ingredients | | - | | 1 tablespoon olive oil |
| - | | 1/4 cup chopped onion |
| - | | 1 cup chicken broth - canned or homemade - more if needed |
| - | | 1/2 cup spicy salsa or 1/2 cup of canned tomatoes with green chilies |
| - | | 4 ounces (1 can) green chiles - drained and chopped |
| - | | 2 pounds sauteed chicken meat, cut into bite size pieces - can use dark or white meat |
| - | | 2 tablespoons fresh cilantro - chopped |
| - | | 2 teaspoons fresh oregano - chopped or 1 teaspoon dried |
| - | | 2 teaspoons ground cumin |
| - | | 1 teaspoon garlic powder |
| - | | 1/8 teaspoon cayenne pepper - or to taste |
| - | | 1 can cannellini beans - drained |
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