A thousand years ago when I was a working mom, I loved nothing more than coming home from work and having dinner ready to eat. This was one of our favorite recipes so I have shared it with many friends and families. It has become a favorite with them as well.
3 medium onion, chopped 2 garlic cloves, minced 1 tablespoon olive oil 4 cups cubed cooked chicken or turkey 2 cans (15 oz each) white kidney or cannellini beans, rinsed and drained 1 can (15 oz) garbanzo beans (chickpeas), rinsed and drained 2 cups chicken broth 1 can (4 oz) chopped green chilies 2 teaspoons ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 cup minced fresh cilantro Corn chips, shredded Monterey Jack cheese, sour cream, diced green onions
In a skillet, sauté the onions and garlic in oil until tender. Transfer to a slow cooker. Add the chicken, beans, broth, green chilies, cumin, oregano, salt and cayenne. Stir well. Cover and cook on low for 6-7 hours or until bubbly. Stir in cilantro. Serve over corn chips. Top with cheese, sour cream and green onions
Robynn Yolar
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