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1 Tbsp Safflower Oil
1 medium Onion
1 clove Garlic, minced
1 tsp Cumin
1-1/2 Lb boneless, skinless Chicken Breast
1-15 oz can Garbanzo Beans
1-15 oz can White Beans
1-8 oz can Corn
1-8 oz jar diced Green Chilies
2 packets Chicken Bouillon
1-1/2 cups Water
½ cup shredded Monterey Jack Cheese
Garnish: Parsley and Tabasco Sauce
In a small pan over medium heat, cook the onion, garlic and cumin in the hot oil until the onion is tender.
In a 2-1/2 quart casserole, combine the onion mixture with the chicken, beans, corn, chilies, bouillon, and water.
Simmer on stove top for 30 to 40 minutes or cover and bake for 50 to 60 minutes.
Serve with the shredded cheese. Garnish with parsley and/or Tabasco.
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