Ingredients
1
tablespoon olive or vegetable oil
2
medium onions, coarsely chopped (1 cup)
4
cloves garlic, finely chopped
3
teaspoons ground cumin
1/2
to 1 teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
2
lb boneless skinless chicken thighs or breasts, cut into 1/2-inch pieces
1
can (15 to 16 oz) great northern beans, drained, rinsed
1
can (15 oz) Progresso™ cannellini beans, drained, rinsed
2
cans (4.5 oz each) Old El Paso™ chopped green chiles
2
cups Progresso™ chicken broth (from 32-oz carton)
1
cup shredded Monterey Jack cheese (4 oz)
2
tablespoons chopped fresh cilantro
Preparation
In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring frequently, until onions are softened.
Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
Stir in beans, chiles and broth. Heat to boiling; reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Add cheese; stir until melted. Stir in cilantro.
