Once chicken is cooked, canned beans and chiles mean quick-to-the-table preparation.
Servings6cups
Prep Time
Ingredients
1 1/2lbssplit chicken breasts with ribsskin removed
1tspolive oil
1tspMinced Garlic
1cupchopped onion
1(19 ounce) cancannellini beansundrained
1(15 ounce) canGreat Northern beansundrained
2(4 ounce) cansdiced green chiliesundrained
2tbspsnipped fresh cilantro
2tspground cumin
1/4tspsalt
1/4tspcayenne pepper
shredded colby or Monterey Jack cheese
tortilla chipscrushed
Instructions
In large saucepan, add chicken to boiling salted water (3 cups water, 1 teaspoon salt). Reduce heat to low; simmer, covered, until chicken is fork tender and juices run clear (20-25 minutes). Remove chicken from bones; cut into 1-inch pieces. Heat oil in Dutch oven; saute garlic and onion over medium heat until onion is tendeer (4-5 minutes). Stir in chicken and remaining ingredients except cheese and tortilla chips; heat through. Ladle into soup bowls; sprinkle with cheese and tortilla chips.