2 pounds chicken breasts, no skin, no bone, cut into pieces
2 onions, chopped
2 1/2 cups chicken broth, canned or homemade
1 (7 oz.) can green chiles, chopped
1 (16 oz.) jar salsa verde (green salsa)
1 teaspoon each: cumin and garlic powder
1 teaspoon oregano
3 cups white beans, cooked (use canned or make yourself)
1/2 bunch cilantro, chopped--optional
1 pound low-fat jack cheese, grated
In a large saucepan, heat a small amount of oil and saute the onion. When the onion is translucent, add chicken. Cook for a couple of minutes, max. Don't let it stick and don't add a ton of oil to keep it cooking either. Add everything else, except the cilantro and cheese. If you want, after sauteeing the chicken and onion together, you could finish the recipe in a crock pot. If you do, cook on high for about 3 hours or so, if you want it to cook all day, put it on low. You just need to get it nice and hot. If you are doing this on the stove top, simmer for about 20 minutes. Serve in nice big bowls, sprinkle with cilantro if you like, and some grated cheese. We like cornbread and a big salad too!
Per serving: 254 Calories; 4g Total Fat; 34g Protein; 20gCarbohydrate; 69mg Cholesterol; 304mg Sodium
Love, Leanne
Check her out at Saving Dinner or Flylady.net
Labels: beans, chicken, chili, crock pot, pantry meals
