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Ingredients
  • 2 tsp. + 2 tsp. vegetable or olive oil
  • 1 onion, chopped
  • 1 tsp. minced garlic (or more)
  • 2 tsp. ground cumin
  • 2 tsp. dried oregano (Use Mexican oregano if you have it!)
  • ½ to 1 tsp. ground cayenne pepper (I used a very scant ½ teaspoon, but I’m kind of a wimp on hot foods)
  • 2 cans (4 oz. can) diced green chiles with juice
  • 2 cans (14 oz. can) chicken stock (That’s 3 ½ cups stock, add another ½ cup for stovetop cooking)
  • 2 can (14.5 oz) white beans (not drained)
  • 1 tsp. chicken base (optional, but good)
  • 4 boneless, skinless chicken breasts (Or use about 4 cups diced leftover turkey if you prefer.)
  • Optional: 1 small bunch cilantro, chopped (about ½ to ¾ cup chopped cilantro)
  • salt and fresh-ground black pepper to taste
  • grated cheese for serving (optional)
  • Green Tobasco Sauce for serving (optional)
Steps
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