10 ingredients
1 medium (approx 2-3/4" long, 2-1/2" dia) Peppers sweet green raw
1/2 medium (2-1/2" dia) Onions raw
1 clove Garlic raw
16 oz Chicken dark meat thigh only enhanced raw
2 tsp Olive or extra virgin olive oil
15 oz Pinto beans canned no salt added
24 oz Chicken broth reduced sodium canned
1 tsp Cumin seed ground or whole
15 oz Salsa verde
2 tablespoon Cilantro or coriander leaves fresh or raw herb
9 steps
- Dice green pepper and onion.
- Mince garlic clove.
- In stockpot, cook chicken in olive oil until no longer pink. Remove and place chicken on cutting board.
- Add green pepper, onion and garlic to same pot and saute until tender.
- Cut chicken into bite-sized pieces and return to pot.
- Rinse and drain pinto beans and place in pot.
- Add broth, cumin, pinto beans, and salsa verde to pot.
- Cook for about 20 minutes.
- Chop cilantro. Before serving, top with cilantro.
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