Ingredients
1
tablespoon olive or vegetable oil
2
medium onions, coarsely chopped (1 cup)
2
teaspoons finely chopped garlic
1
tablespoon ground cumin
1
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
2
lb boneless skinless chicken thighs, cut into 1/2-inch pieces
2
cans (15 to 16 oz each) great northern beans, drained, rinsed
2
cans (4.5 oz each) Old El Paso™ chopped green chiles, undrained
2
cups Progresso™ chicken broth (from 32-oz carton)
Chopped fresh cilantro, if desired
Preparation
In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Add onions and garlic; cook 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. Sprinkle with cilantro.
