INGREDIENTS- Kosher salt
- Freshly ground black pepper
- Cayenne pepper
- 2 boneless, skinless chicken breasts, trimmed of excess fat
- 1 large white onion, chopped
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- 1 4.5-ounce can chopped green chiles, undrained
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 2 15-ounce cans great northern beans, undrained
- 4 cups reduced-sodium, fat-free chicken broth
- 1 chicken bouillon cube
- 2 2/3 cups grated Monterrey Jack cheese
INSTRUCTIONS
- Preheat oven to 350°F.
- While the oven is heating, season the chicken breasts on both sides with salt, black pepper, and cayenne pepper. Place each chicken breast on a square piece of aluminum foil and create two sealed packets by folding up the edges of the foil. Bake for 1 hour.
- Open the foil packets and allow chicken to come to room temperature. Leave juice in the packets to prevent the chicken from drying out. Meanwhile, plug in a slow-cooker and turn the temperature setting to "warm".
- Heat the olive oil in a large pot over medium heat. Add the onions and saute until translucent, about 7 minutes. Stir in the garlic, chiles, cumin, oregano, and red pepper flakes. Saute for another 2 minutes.
- Add beans, chicken broth, and bouillon cube. Bring mixture to a boil.
- While waiting for the mixture to boil, chop the chicken into bite-size pieces.
- Once the mixture has come to a boil, reduce the heat and add the chicken. Season with salt and pepper to taste.
- Increase temperature setting on the slow-cooker to "low". Transfer the ingredients carefully from the pot to the slow-cooker, making sure not to splash hot liquid on yourself. Cook on low for 3 hours.
- Add the grated cheese and stir until it has melted. Continue to cook on low for another 30 minutes before serving.
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