1 pound boneless, skinless chicken breasts, cut into ½ inch cubes
1 medium onion, chopped
2 cloves garlic, minced or 1 ½ t. garlic powder
1 T. vegetable oil
2 cans (15 ½ oz.) great northern white beans, rinsed and drained
1 can (14 ½ oz.) chicken broth
2 cans (4 oz. each) or 1 (7 oz.) chopped green chilies
1 t. salt
1 t. ground cumin
1 t. dried oregano
½ t. pepper
¼ t. cayenne pepper (optional)
1 c. sour cream (or if you don’t have sour cream 2 T. lemon juice and
½ c. – ¾ c. milk)
2 cloves garlic, minced or 1 ½ t. garlic powder
1 T. vegetable oil
2 cans (15 ½ oz.) great northern white beans, rinsed and drained
1 can (14 ½ oz.) chicken broth
2 cans (4 oz. each) or 1 (7 oz.) chopped green chilies
1 t. salt
1 t. ground cumin
1 t. dried oregano
½ t. pepper
¼ t. cayenne pepper (optional)
1 c. sour cream (or if you don’t have sour cream 2 T. lemon juice and
½ c. – ¾ c. milk)
In a large saucepan, saute chicken, onion and garlic or garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from the heat; stir in sour cream (or lemon juice and milk.) Serve immediately. Makes 7 servings.
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