1 pound boneless skinless chicken thighs
1/4 t salt
1/4 t pepper
2 T olive oil
1 jalapeno pepper
4 garlic cloves
2 t dried oregano
1 t ground cumin
2 (15-ounce) cans cannellini beans
2.5 cups chicken broth or water
Optional toppings: shredded cheese, avocado, tomatoes, cilantro, tortilla chips
Cube the chicken, season with S+P, and cook through in large pot with a bit of olive oil. Add chopped onion, garlic, and jalapeno, oregano, and cumin. Drain & rinse cannellini beans. Reserve 1 cup of beans and add the rest to the pot. Add chicken broth to the pot. Next, mash up the remaining 1 cup of beans into a paste. Add this to the pot and stir to thicken the broth. Simmer 20 minutes or so to let the flavors combine. Enjoy!
I found this recipe on Taste of Home. It is written as a crock-pot recipe, which works well too! One benefit is that it has a creamy consistency without any cream, thanks to the mashed up beans. It also doesn’t have too many ingredients, so can be put together pretty quickly. We first tried this recipe when vacation with Brian’s parents on the Sunshine Coast in Seshelt, BC. Enjoy!