¾ lb. boneless skinless chicken breasts, cut into 1-1/4-inch pieces
¼ tsp. salt
¼ tsp. pepper
2 Tbsp. olive oil, divided
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 tsp. dried oregano
1 tsp. ground cumin
2 cans (15 oz.each) low sodium cannellini beans, rinsed and drained, divided
2 ½ cups low sodium chicken broth, divided
1 ½ cups shredded cheddar cheese
Optional toppings: sliced avocado, quartered cherry tomatoes, and chopped cilantro
Method of Preparation
1. Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; sauté chicken until browned. Transfer to a 3-qt. slow cooker.
2. In the same skillet, heat remaining oil over medium heat; sauté onion until tender. Add jalapeno, garlic, oregano, and cumin; cook and stir 2 minutes. Add to slow cooker.
3. In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture.
4. Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired.
Total Fat: 17g
Total Carbohydrate: 41g
Adapted from: tasteofhome.com