This is a Taste of Home recipe that I found in my new Taste of Home cookbook, “Guilt Free Cooking 356 home-style recipes for healthier living”. I doubled the recipe but I could have probably tripled it and had a good amount of leftovers for lunch tomorrow.
1 pound boneless skinless chicken breasts, cut into cubes (I used 2 cans of Costco chicken)
1 small onion, chopped (I used 1 medium)
1 3/4 cups reduced sodium chicken broth (I used 2 cans)
1 (4 oz) can chopped green chilies (I used 1 can because I was worried that it would be too spicey but I could have used 2 and it would have been just fine)
1/2 teaspoon garlic powder (I pressed 2 cloves of garlic in)
1/2 teaspoon dried oregano (I used 1 teaspoon)
1/2 teaspoon minced fresh cilantro (left this out, don’t tell Bob!)
1/8 – 1/4 teaspoon cayenne pepper (left this out too)
1 (15 oz) can white kidney or cannellini beans, drained and rinsed (I used 2 cans)
baked tortilla chips, optional
1 In a saucepan, coated with cooking spray, saute chicken and onion until juices run clear, drain if desired. Stir in broth, chilies, garlic, oregano, cilantro and cayenne. Bring to a boil. Reduce heat, simmer, uncovered, for 30 minutes.
2 Stir in beans and cook for 10 minutes longer. Serve over tortilla chips if desired.
(Or you can put all ingredients into a crock pot like I did and cook about 5 hours on high.)
1 serving = 1 cup, each cup has 235 calories