 | | Directions |
- Add chicken and salt to 3 cups boiling water. Simmer until tender, approximately 30 minutes.
- Remove meat from bones and cut into small pieces. Reserve broth. You can cool broth and remove fat, if needed.
- In a skillet, heat oil and saute onion and garlic until tender.
- Add chicken, onion mixture, cumin, beans and chilies into broth and heat through.
- Serve with cilantro, shredded cheese and crushed chips on top.
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Prep Time: 20 minutes
Cook Time: 1 hour
|  | | Ingredients | | - | | 1 1/2 pounds chicken, skinless |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon olive oil |
| - | | 1 cup onion, diced |
| - | | 1 teaspoon garlic, minced |
| - | | 2 teaspoons ground cumin |
| - | | 1 can cannellini beans (19 oz. can) |
| - | | 1 can great Northern beans (16 oz. can) |
| - | | 2 cans green chilies (4 oz. cans) |
| - | | 2 tablespoons fresh cilantro |
| - | | 1 cup shredded Jack or Colby cheese |
| - | | 1 package tortilla chips (optional) |
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