1 lb boneless, skinless chicken breast ~ cubed
2 T olive oil
1/2 one white onion, quartered
pinch salt
1 ~15 oz can black beans, rinsed and drained
1 ~15 oz can white or pinto beans, rinsed and drained
1 ~10 oz can mild Rotel tomatoes & green chile
2 T mild chili seasoning, recommended: McCormick
1/2 t cumin
1/4 c shredded monterey jack cheese
sour cream, optional
chopped fresh cilantro for garnish, optional
1 lime, sliced in wedges
Heat olive oil over medium high heat in dutch oven. Add chicken and cook until no longer pink and juices are clear (approximately 6 minutes). Remove chicken and keep warm. Add onion and salt to pot and saute until onion is wilted and translucent.
Stir in Rotel and beans, return chicken to pot. Stir in chili seasoning and cumin and bring to boil. Reduce heat to low, cover loosely and continue cooking 30 minutes to 1 hour, stirring occasionally. Garnish with cheese, sour cream, lime juice and cilantro if desired. Serve with hot cornbread. Serves 4.
No comments:
Post a Comment