Ingredients
- 1/2 to 3/4 pound smoked sausage links (sliced)
- 1 1/2 pounds boneless skinless chicken thighs (diced)
- 1/2 cup diced yellow onions
- 1 medium green bell pepper (diced)
- 1 to 2 jalapeño peppers (seeded and diced)
- 3 tablespoons fresh minced garlic
- 4 1/2 cups low-sodium chicken broth
- 2 teaspoons lime juice
- 2 tablespoons granulated sugar
- 3 tablespoons cornstarch
- 3 tablespoons ground cumin
- 2 1/2 tablespoons ground chili powder
- 4 teaspoons ground paprika
- 4 teaspoons dried basil
- 2 teaspoons fresh minced cilantro
- 1/2 teaspoons ground oregano
- 1/2 cup crushed tomatillos (canned)
- 1 can (4 ounce) diced green chilies
- 2 cans (15 ounce) navy beans (drained, or small white beans, drained)
- 1 can (15 ounce) red kidney beans (drained)
- Garnish
- Shredded cheese
- Sour cream
- Tortilla chips
How to Make
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Step 1: In 5-quart or larger pot, heat some oil (any amount you want) over medium-high heat. Add smoked sausage slices, diced chicken, onions, bell pepper, jalapeño and garlic. Cook, stirring until the chicken is browned (around 6-8 minutes).
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Step 2: Add in all remaining 14 ingredients; cook simmering on medium-low heat for 35-40 minutes or until the diced chicken is thoroughly cooked and tender.
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Step 3: Serve topped with cheese and sour cream, and tortilla chips on the side.
We hope you enjoy this recipe!
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