Ingredients
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1 onion, chopped (about 1 cup)
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olive oil (for sauteeing) or vegetable oil (for sauteeing)
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1 (15 ounce) can diced tomatoes
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1 (10 ounce) can diced tomatoes and green chilies (choose your preferred level of heat)
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1 tablespoon minced garlic
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1 teaspoon chili powder
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1 teaspoon cumin
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3/4 teaspoon salt
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3/4 teaspoon oregano
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1/8 teaspoon cinnamon
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2 tablespoons smooth peanut butter
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1 (15 ounce) can garbanzo beans, drained
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1 (15 ounce) can great northern beans, drained (or other white beans such as cannellini)
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sour cream
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3/4-1 lb chicken breast, diced
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3 tablespoons chopped cilantro leaves
Instructions
- Sautee chicken breast pieces and onion in oil until chicken is no longer pink. Add undrained tomatoes and spices, then bring to a boil, reduce heat, cover and simmer for 10 minutes to blend flavors.
- Stir in peanut butter until evenly melted then stir in beans and bring back to simmer for 5 minutes to heat through. Stir in cilantro and serve topped with sour cream and shredded cheese.