1 medium sized onion, chopped
1 garlic clove, minced
1 t ground cumin
2 whole large chicken breasts, skinless, boneless, and cut into 1 inch chunks (If you prefer vegetarian, just leave this out)
1 can (15-19 oz) white kidney beans (cannellini), drained
1 can (15 1/2 -19 oz) garbanzo beans, drained
1 can (12 oz) white corn, drained
2 cans (4 oz) chopped green chiles
1 1/2 - 2 cups chicken broth (Vegetable broth if you're going the veggie route)
Stick everything in the pot.
When chicken is tender, it's done. Adjust liquid to taste.
To serve, stir in some hot pepper sauce, to taste, if desired.
Add 1 c. shredded Monterrey Jack cheese; garnish with parsley.
And, for those celebrating Passover, Janet Rudolph has a flourless chocolate cake receipe on her blog. Check it out.
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