Photo and recipe source: Foodhero.org

 

Time for preparation (including preparation and cooking:

Prep time: 20 minutes

Cooking time: 30 minutes

Makes: 8 cups

 

Ingredients

1 Tablespoon oil

1 pound boneless, skinless chicken breasts, cut bite-sized

1 onion, chopped

1 1⁄2 teaspoons garlic powder or 6 cloves garlic

2 cans (15.5 ounces each) white beans, rinsed and drained

1 can (14.5 ounces) chicken broth (see notes)

2 cans (4 ounces each) chopped mild green chilies

1 teaspoon ground cumin

1 teaspoon dried oregano leaves

1⁄2 teaspoon pepper

1⁄4 teaspoon cayenne pepper

1 cup sour cream

1⁄2 cup nonfat or 1% milk

 

Directions

Heat oil in a large saucepan; sauté the chicken, onion and garlic until chicken is no longer pink.

Add the beans, broth, chilies and seasonings.

Bring to a boil. Reduce heat; simmer uncovered, for 30 minutes.

Remove from the heat; stir in sour cream and milk.

Refrigerate leftovers within 2 hours.

Notes

Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.

Instead of chicken use turkey or 2 cups of cooked beans.

Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

 

 

Notes

Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.

Instead of chicken use turkey or 2 cups of cooked beans.

Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

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About the Author : Guest