Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 5 tablespoons olive oil
- 1 cups chopped onions
- 1 cup chopped scallion ( These are a little sweeter than onions)
- 4 cloves garlic, minced
- 1 tablespoon cumin
- 1/4 teaspoon red pepper
- 1 teaspoon salt, or to taste
- 2 cans of mild minced peppers (4 oz each)
- 2 cups canned chicken broth
- 2 cups Randall Great Northern Beans, drained and rinsed
- 2 cups shredded white cheddar (or a package of white/yellow Mexican blend) cheese
- 1 tablespoon sour cream
- 1 tablespoon sweet salsa ( mango or pineapple)
Instructions
- Wash and trim the chicken breasts. Cut, crosswise into small strips. Heat 3 tablespoons of the olive oil in a heavy pot.
- Sauté half the onions and 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 rest of the onions, scallions, garlic, cumin, and red pepper until the onions are clear.
- Stir in the salt, jalapeno peppers, chicken broth, and Randall Beans. Bring to a boil and cook for 15 minutes.
- Lower the heat and add 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.
- Makes 8 to 10 servings.