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1 medium onion, chopped 3 Tbsp. olive oil 1 (4 oz.) can chopped green chilies, drained 3 Tbsp. all-purpose flour 2 tsp. ground cumin 2 (16 oz.) cans navy beans 1 (14 1/2 oz.) can chicken broth 1 1/2 c. finely chopped cooked chicken breast shredded Monterey Jack cheese sour cream salsa In skillet, cook onions 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 boil. Reduce heat; simmer for 10 minutes or until thickens. Add chicken; cook until hot. Garnish with cheese, sour cream and salsa. 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. |