Warm, creamy and satisfying!
|2 T||canola oil|
|1||large onion (chopped)|
|4 clv||garlic (minced or more to taste)|
|1 T||cumin (ground)|
|1 t||oregano (dried)|
|1⁄2 t||chipotle pepper (chopped dried)|
|1 lb||chicken thighs (boneless cut into 1-inch pieces)|
|3 cn||cannellini beans (15-oz each)|
|1 c||chicken broth|
|1 cn||mild green chilies (7-oz, diced)|
|1⁄2 c||heavy cream|
|1||jar green or tomatillo salsa (optional)|
|cilantro (chopped fresh, optional)|
|cheddar cheese (optional)|
|salt and pepper (to taste)|
Heat oil in Dutch oven over medium heat. Add onion, garlic, cumin, oregano and dried chipotles. Saute 5 minutes. Push onion mixture to one side of pan. Season chicken with salt and pepper and add to empty side of pan. Saute chicken 4-5 minutes until it is lightly golden. Drain beans. Add beans, broth, chilies and whipping cream to pot. Simmer until chicken is tender and cooked all the way through, about 10 minutes. Season to taste with salt and pepper. Top with green or tomatillo salsa, cilantro, cheddar cheese or more chilies.
Serve with your favorite cornbread or cheese quesadillas.