Culinary Tools:
- 10 ½” Skillet
- Carving Knife
- Chef’s Knife
Ingredients:
- 1 pound boneless chicken breast, diced
- 1 clove garlic, minced
- 1 cup onion, chopped
- 1 cup carrot, diced
- 1 ½ cups chicken broth, fat-free and low-sodium
- 3 (15 ounce) cans Great Northern Beans
- ¼ teaspoon cumin
- ¼ teaspoon oregano
- 4 ounces low-fat Monterrey Jack cheese, shredded
- 4 ounces fat free sour cream
Procedure:
With the Carving Knife, dice the chicken breasts. On another cutting board, cut the vegetables according to the instructions, using the Chef’s Knife.
Preheat the 10 ½” Skillet at medium-high heat for 3 minutes. Reduce heat to medium; sauté garlic and chicken. Add chicken broth, beans, onion, carrot, cumin, and oregano. Cover and simmer for 20 minutes.
Serve garnished with shredded cheese and a dollop of fat-free sour cream.
Chef’s Tip: For extra spice, add in fresh jalapenos.
Special “Thanks” to our Kitchen Charm Distributor Kathy Magee for this great recipe!