This go-to fall/winter family recipe is great for leftovers and future freezer meals.
Total time: ~ 2 hours
1 T Olive Oil
2 lbs Boneless Skinless Chicken Breasts, chunked
6 shallots (or 1 small yellow onion = 2 shallots)
6 cloves garlic – minced
*1 can (10 oz) Rotel diced tomatoes with jalapeños
*3 cans (14.5 oz) diced tomatoes (you could use one “fire roasted” for flavor if you wanted)
*12 oz Chicken Broth
*1 can (4 oz) diced green chilies
*1 tsp dried oregano
*1 tsp coriander (optional)
*1/2 tsp ground cumin
2 cans (15 oz) white navy beans (Bush’s brand) rinsed and drained
Juice of 1 lime
1/4 tsp pepper
Heat oil until hot in large pot. Add chicken, cook stirring often until no longer pink on the outside. Remove with slotted spoon and set aside.
Add shallots (and or onion) and garlic to pan. Saute until soft. Stir in other ingredients marked with * above. Bring to boil, then reduce heat to simmer for 20 minutes. Add chicken and beans and simmer for 30 minutes to an hour. Stir in lime juice and pepper. Cook 30 minutes.
Ladle into serving bowls and top with cheese and eat with tortilla chips.
HUSBAND RATING – The Rotel with Habanaros was a bit robust, but the fire roasted tomato flavor added to the complexity. Good hearty, enjoyable staple!