Description
This recipe can be made in a slow cooker, or on the stove top. White corn chips and shredded Jack cheese complete the meal. This is a nice low fat meal.
Ingredients
- 1 ½ pounds skinless, boneless chicken breast halves – cubed
- 1 bunch green onions, thinly sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 4 fresh jalapeno peppers, seeded and minced
- 1 clove garlic, minced
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon dried sage
- ½ teaspoon ground cumin
- ½ teaspoon ground white pepper
- 1 tablespoon olive oil
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 2 (14 ounce) cans great Northern beans, undrained
Instructions
- In a large skillet
- heat olive oil over medium heat. Add chicken
- and saute until cooked through. Remove the chicken from the pan.
- Saute the onion
- red bell pepper
- yellow bell pepper
- jalapeno chile peppers and garlic in the same skillet. Return the chicken
- along with the ginger
- salt
- sage
- cumin and white pepper. Mix thoroughly.
- In a separate small saucepan or skillet
- melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.
- Stir in the beans with can liquid
- and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.
Servings: 6