Ingredients
8 Boneless Skinless Chicken Breasts with Rib Meat (2.5 lb. bag) or 8 Boneless Skinless Chicken Thighs (2.5 lb. bag)
1 large onion, chopped
14-1/2 ounces chicken broth
2 jalapeno peppers, fresh; seeded and finely chopped
1 tablespoon garlic, chopped
2 cans Great Northern beans, 15-oz. each, undrained
2 cans black beans, 15-oz. each, drained
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
Cooking Instructions
Cut chicken into 1/2-inch cubes.
Spray large, deep pot or saucepan with nonstick cooking spray. Heat over medium-high. Add chicken; cook 2 minutes, stirring frequently. Add onion, chilies and garlic. Cook 5 minutes longer, stirring occasionally. Add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 20 to 30 minutes or until chicken is done (internal temp 170°F).
8 Boneless Skinless Chicken Breasts with Rib Meat (2.5 lb. bag) or 8 Boneless Skinless Chicken Thighs (2.5 lb. bag)
1 large onion, chopped
14-1/2 ounces chicken broth
2 jalapeno peppers, fresh; seeded and finely chopped
1 tablespoon garlic, chopped
2 cans Great Northern beans, 15-oz. each, undrained
2 cans black beans, 15-oz. each, drained
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
Cooking Instructions
Cut chicken into 1/2-inch cubes.
Spray large, deep pot or saucepan with nonstick cooking spray. Heat over medium-high. Add chicken; cook 2 minutes, stirring frequently. Add onion, chilies and garlic. Cook 5 minutes longer, stirring occasionally. Add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 20 to 30 minutes or until chicken is done (internal temp 170°F).
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