 | | Directions | 1. Mix garlic powder, cumin, oregano, cilantro and red pepper in small bowl. Set aside.
2. Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 4 to 5 minutes. Stir in chicken broth, chiles and spices; bring to boil. Reduce heat to low; simmer 15 minutes.
3. Stir in beans; simmer, uncovered, 5 minutes. Top with cheese and sliced green onions, if desired. |
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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 5
|  | | Ingredients | | - | | 1 teaspoon McCormick® Garlic Powder |
| - | | 1 teaspoon McCormick® Cumin, Ground |
| - | | 1/2 teaspoon McCormick® Oregano Leaves |
| - | | 1/2 teaspoon McCormick® Cilantro Leaves |
| - | | 1/8 teaspoon McCormick® Red Pepper, Ground |
| - | | 1 tablespoon olive oil |
| - | | 1 1/2 pounds boneless skinless chicken breast halves, cut into 1/2-inch cubes |
| - | | 1/4 cup chopped onion |
| - | | 1 cup chicken broth |
| - | | 1 can (4 1/2 ounces) chopped green chiles |
| - | | 1 can (19 ounces) white kidney beans (cannellini), undrained |
| - | | 1 cup shredded Monterey Jack cheese (optional) |
| - | | 2 sliced green onions (optional) |
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| | Nutrition (per serving) | Calories: 283 Calories
Fat: 7 Grams
Protein: 37 Grams
Cholesterol: 87 Milligrams
Carbohydrates: 18 Grams
Sodium: 591 Milligrams
Fiber: 6 Grams
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