Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 5 tablespoons olive oil
- 2 cups chopped onions
- 4 cloves garlic, minced
- 1 tablespoon cumin
- 1/4 teaspoon cayenne pepper, or to taste
- 1 teaspoon oregano
- 1 teaspoon salt, or to taste
- 2 jalapeno peppers, seeded and minced (fresh or canned)
- 2 cups canned chicken broth
- 2 cups of Randall Great Northern Beans, drained and rinsed
- 2 cups shredded white cheddar cheese
- For garnish: Sour cream, salsa and cilantro
Instructions
- Wash and trim the chicken breasts. Cut, crosswise into small strips. Heat 3 tablespoons of the olive oil in a heavy pot. Sauté the chicken, stirring over high heat just until cooked through, about 5 minutes.
- Remove with a slotted spoon to a side dish.
- Add the remaining oil to the pot and sauté the onions, garlic, cumin, and cayenne, stirring for 5 minutes. Stir in the oregano, salt, jalapeno peppers, chicken broth, and Randall Beans. Bring to a boil and cook for 15 minutes. Stir in the cheese, stirring until melted. Return chicken to the pot and cook for 5 minutes.
- Serve topped with a dollop each of sour cream and salsa and a sprinkling of chopped cilantro.
- Serves 8 to 10