Erik
Sous Chef
1 tablespoon olive oil
4 skinless, boneless chicken breast halves - grilled, then cubed
1 onion, chopped
1 1/4 cups chicken broth
1 cup tequila
1/2 cup lime juice
1 (4 ounce) can diced green chiles
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 bunch fresh cilantro, chopped
1/8 teaspoon cayenne pepper
1 (15 ounce) can Great Northern beans, drained and rinsed
2 green onions, chopped
2 ounces shredded Chihuaua cheese (found in Mexican grocery, if you can't find....use Brick cheese)
Heat oil in a large saucepan over medium-high heat. Cook onion in oil 4 to 5 minutes, or until onion is tender.Add chicken, and deglaze pan w/ tequila and lime juice.
Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, 1/2 of cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
Stir in the beans, and simmer for 5 more minutes, Garnish with green onion, shredded cheese and cilantro.
Enjoy!!!
4 skinless, boneless chicken breast halves - grilled, then cubed
1 onion, chopped
1 1/4 cups chicken broth
1 cup tequila
1/2 cup lime juice
1 (4 ounce) can diced green chiles
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 bunch fresh cilantro, chopped
1/8 teaspoon cayenne pepper
1 (15 ounce) can Great Northern beans, drained and rinsed
2 green onions, chopped
2 ounces shredded Chihuaua cheese (found in Mexican grocery, if you can't find....use Brick cheese)
Heat oil in a large saucepan over medium-high heat. Cook onion in oil 4 to 5 minutes, or until onion is tender.Add chicken, and deglaze pan w/ tequila and lime juice.
Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, 1/2 of cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
Stir in the beans, and simmer for 5 more minutes, Garnish with green onion, shredded cheese and cilantro.
Enjoy!!!
