1 tbsp olive oil
1 med onion
1 can (4 oz) green chilies, drained
3 tbsp all purpose flour
2 tsp ground cumin
2 cans (15.8 oz) Northern or Navy beans
1 can (14.5) chicken broth
1 1/2 cups finely chopped cooked chicken
Shredded Monterey Jack cheese (optional)
Sour Cream (optional)
Salsa (optional)
In a large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, sour cream and salsa if desired.
No comments:
Post a Comment