1 (15oz) can of cannellini beans, rinsed and drained
1 (14.5oz) can Mexican diced tomatoes
1 cup chicken broth
salt and pepper to taste
Instructions
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, about five minutes. Add garlic and cook about one more minute.
Add chicken, chili powder, and cumin; cook, stirring often, until chicken is no longer pink inside, about five minutes.
Add beans, tomatoes with juice, and broth; bring to a boil. Reduce heat, cover, and simmer about 15 minutes.
Serving
Suggestions
Over brown rice with shredded cheese, cilantro and sour cream on top.
Originally Submitted
1/14/2008
5 Out of 5 from
1 reviews
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