Liz Schmitt: http://Lizthechef.com
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Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- juice of 1 lemon
- 1 4 ounce can green chopped chiles
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1/2 teaspoon dried oregano
- 1 pinch cayenne
- 2 cans cannellini beans, rinsed and drained
- 1 quart chicken stock, preferably homemade or a low-sodium commercial brand
Ingredients
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Instructions
- Poach the chicken breasts in water with lemon juice. Add squeezed lemon halves to poaching liquid. (This will allow the lemon oil released from the rind to flavor the poaching liquid.) Â Cook, covered, over low heat for 10-15 minutes. Cut into thickest part of breast to see that meat is no longer pink. Remove and shred when cooled.
- Heat oil, add onion and cook for five minutes. Add garlic, chiles, cumin, coriander, oregano and cayenne. Â Stir until blended.
- Add the beans, stock and shredded chicken. Add the stock and stir.
- Bring to a boil, then lower heat to simmer 20-30 minutes. (Better reheated).
- Serve with dollop of low-fat sour cream and/or grated reduced fat cheese.
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