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2 pounds |
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boneless, skinless chicken breasts
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5 tablespoons |
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olive oil
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2 cups |
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chopped onions
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4 |
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cloves garlic, minced
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1 tablespoon |
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cumin
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1/4 teaspoon |
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cayenne pepper, or to taste
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1 teaspoon |
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oregano
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1 teaspoon |
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salt, or to taste
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2 |
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jalapeno peppers, seeded and minced (fresh or canned)
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2 cups |
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canned chicken broth
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1 24-ounce jar |
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Randall Great Northern Beans, drained and rinsed
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2 cups |
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shredded white cheddar cheese
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Wash and trim the chicken breasts. Cut, crosswise into small strips.
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Heat 3 tablespoons of the olive oil in a heavy pot. Sauté the chicken, stirring over high heat just until cooked through, about 5 minutes. Remove with a slotted spoon to a side dish.
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Add the remaining oil to the pot and sauté the onions, garlic, cumin, and cayenne, stirring for 5 minutes. Stir in the oregano, salt, jalapeno peppers, chicken broth, and Randall Beans. Bring to a boil and cook for 15 minutes.
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Stir in the cheese, stirring until melted.
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Return chicken to the pot and cook for 5 minutes.
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Serve topped with a dollop each of sour cream and salsa and a sprinkling of chopped cilantro.
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Makes 8 to 10 servings.
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