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    Servings: Not specified

    Directions

    In 4 quart saucepan, heat oil over med-high heat. Add onion, chicken, garlic, and chili, cook 5 to 7 min, stirring frequently, until chicken is light golden brown.

    Add tomatoes, beans, 2 tbs of cilantro, chili powder, salt, and water; heat to boiling. Reduce heat to low; simmer 12 to 15 min or until chicken is not longer pink in center and flavors are blended, stirring occasionally.

    To serve: sprinkle with remaining cilantro and cheese2 tsp EVOO

    1 large onion, chopped

    1 lb boneless skinless chicken cut into cubes

    2 cloves garlic, finely chopped

    1 fresh jalapeno chili, seeded, finely chopped

    1 (14.5 oz) fire roasted diced tomatoes, undrained

    1 can red kidney beans, drained, rinsed

    ¼ c chopped fresh cilantro

    1 tbs chili powder

    ¼ tsp salt

    ¾ c water

    Shredded reduced fat sharp cheddar cheese.

    Ingredients

    No ingredients listed for this recipe.

    Comments

    4 servings