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1 Tbsp. olive oil 1 1/2 lbs. boneless chicken breast, cut into small cubes 1/2 c. onion, chopped 1 c. chicken broth 4 oz. can green chilies 1 tsp. garlic powder 1 tsp. ground cumin 1/2 tsp. oregano leaves 1/2 tsp. cilantro leaves 1/8 tsp. ground red pepper 2 19-oz. cans white cannelloni beans, undrained 2 green onions, sliced Heat oil in a large saucepan over medium high heat. Add chicken and onions. Cook 4-5 minutes. Make Southwest spice blend by combining garlic powder, cumin, oregano, cilantro, and ground red pepper. Add broth, chopped green chilies, and spice blend to chicken. Simmer 15 minutes. Stir in beans. Simmer 5 minutes or until heated. Top with green onions. Garnish with Monterey Jack cheese, if desired. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |