Ingredients
- 1 pound boneless skinless chicken thighs (slice each thigh into four pieces, then seasoned with salt and pepper, I use seasoning salt)
- 1 medium onion, chopped
- 6 garlic cloves, minced
- 1/2 teaspoon salt (Lawry's seasoning salt)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika (or more)
- 1/4 teaspoon cayenne pepper
- Ground pepper (optional)
- 2 cans (14 ounces each) white beans, rinsed and drained (or you can use whatever beans you want to use)
- 1 can (14 1/2 ounce) chicken broth
- 1 can (4 ounce) green chilies, chopped (don't drain)
- 1/2 to 3/4 cup sour cream , low-fat (or more)
- Light cream, optional (or heavy cream)
How to Make
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Step 1: In a large saucepan, saute the chicken in some oil or butter until chicken is no longer pink. Transfer to a bowl. Add in onions and garlic, saute until softened.
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Step 2: Add the chicken back to the saucepan.
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Step 3: Add in the beans, broth, chilies and next six (6) dry seasonings. Bring to a boil. Reduce heat and simmer uncovered for 40-45 minutes or until the chicken is cooked and tender
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Step 4: Remove from the heat; stir in sour cream and cream.
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Step 5: Season with more salt and pepper if you need to.
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Step 6: Divide into bowls, serve with tortilla chips then sprinkle white cheddar cheese over top.
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Step 7: Enjoy, this is yummy!
We hope you enjoy this recipe!
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