August 28, 2017
Comfort Food, Dinner, Lunch,
Chili, Beans, Poultry, Chicken, Vegetables, Peppers, North American, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, High Fiber, High Protein, Low Fat, No Eggs, Cooked Chicken or Beef, White Beans, Cooked Chicken, Boneless Pieces more
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"This is out of the September 2017 Cooking Light magazine..."
Place 1/2 cup stock and 1 can beans in a blender, and blend until smooth. Heat olive oil in a large Dutch oven over medium-high, Add onion; saute 4 minutes. Add garlic; saute 2 minutes.
Sprinkle flour over pan; cook 1 minute. Stir in cumin and chiles; cook 1 minute.Add bean mixture, remaining 1 cup stock, remaining 1 can beans, 1/4 teaspoon pepper, and salt; bring to a boil.
Reduce heat to medium; simmer 5 minutes or until slightly thickened. Add chicken; cook 2 minutes. Stir in juice. Divide chili among 4 bowls; top evenly with radishes, sour cream, cilantro, avocado, and remaining 1/4 teaspoon pepper.
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What a quick and easy chicken and green chili stew. Full of flavor from the cumin -- reminds me of a green chili stew I make with pork. This stew was even easier because I used rotisserie chicken and I had everything on hand. I always keep cans of mild green chilies on hand as we love them in a multitude of recipes. This stew is really delicious and no one would think it just took a few minutes to make. : )