1 tablespoon olive oil 1 pound boneless, skinless chicken breasts, cut into bite-size pieces 1 onion, chopped 8 ounces mushrooms, thickly sliced 4 cloves garlic, minced 1 can (4 ounce size) green chili peppers, chopped 1 teaspoon cumin 1/2 teaspoon dried oregano 1/8 teaspoon red-pepper flakes (optional) 1 1/2 cup chicken broth 2 cans (15 ounce size) cannellini, navy, or Great Northern beans, drained 1 teaspoon fresh cilantro, chopped 2 ounces part-skim Monterey Jack cheese, shredded
Warm the oil in a large pot over medium heat. Add the chicken and saute for 5 minutes, or until the pieces are browned. Remove the chicken and set aside. Add the onions to the pot and saute for several minutes.
Stir in the mushrooms and garlic; cook for several minutes more. Add the chili peppers, cumin, oregano, red-pepper flakes (if using) and broth.
Cover and simmer for 30 minutes, stirring occasionally. Add the chicken, beans and cilantro; stir gently to mix well.
Simmer on low heat for 15 minutes. Taste to adjust the seasonings, adding more red-pepper flakes, if desired. Sprinkle with the Monterey Jack before serving.
Nutritional data has not been calculated yet.
Get our best recipes delivered right to you! Sign up for our newsletter that features hand-picked recipes