Ingredients
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2 tablespoons vegetable oil
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1 large yellow onion, chopped
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1 stalk celery, chopped
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1 1/2 lbs boneless skinless chicken breasts, cubed
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2 cloves garlic, minced
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1 tablespoon chili powder
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1 teaspoon dried oregano
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2 teaspoons ground cumin
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1/2 teaspoon salt
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1/4 teaspoon cayenne pepper (or more)
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2 cups chicken stock
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1 (19 ounce) can white kidney beans, drained and rinsed
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1/4 cup cilantro
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1 cup shredded jalapeno jack cheese
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2 -3 jalapenos, minced
Instructions
- In a large saucepan over medium heat combine the oil, onions and celery.
- Cook, stirring for 5 minutes.
- Push onions and celery to the sides, turn the heat up to medium high and add the chicken.
- Cook, stirring constantly for 5 minutes.
- Add the garlic, jalapenos, chili powder, cumin, oregano, salt and cayenne.
- Cook, stirring for 2 minutes.
- Stir in stock and bring to a boil.
- Reduce heat to medium low and simmer for 15 minutes.
- Stir in beans and cook for 5 minutes, stirring gently.
- Remove from heat and stir in cilantro.
- Ladle into bowls and top with cheese.