Ingredients: 1 lb boneless, skinless chicken thighs or breasts, chopped,2 (15-oz) cans Great Northern Bean (or any other bean), drained and rinsed; mash half the beans with a fork or potato masher and set the other half aside,1 (10-oz) can diced tomatoes and green chili,4 oz cream cheese,1 c celery, chopped,1/2 c shallots (or onion), chopped,3 cloves garlic, minced,1/2 c parsley, chopped,1 c chicken stock (or more as needed),1 Tbsp chili powder,1 tsp cumin,1 Tbsp olive oil,salt and freshly ground pepper
Instructions:
- Mise en
- Place
- Chop boneless, skinless chicken thighs or breasts, pat dry, put into a bowl, and season with salt and pepper
- Chop garlic, shallots, and celery and set aside
- Chop parsley
- Open the cans of beans, drained and rinsed; mash half the beans with a fork or potato masher and set the other half aside
- Cut the cream cheese in half and put the other half back in the fridge
- If you use a bouillon cube for the stock, heat it up in a cup of water in the microwave; otherwise, have your pre-made stock ready in a cup
- Cooking
- In a large skillet, heat a tablespoon of olive oil over medium-high heat
- Add chicken and brown for about four minutes, stirring occasionally
- Add celery, shallots, garlic, chili, and cumin and cook for another four minutes
- Add the beans (mashed and whole), tomatoes, and stock
- Bring to a boil, then reduce to a simmer, and add cream cheese. Simmer for about 10 minutes, stirring occasionally, until cream cheese is melted.
- Add parsley toward the end; keep some for garnish
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