For less heat, remove the seeds and ribs from the peppers. If you like, you can top the dish with red onion, lime, cherry tomatoes, tortilla chips, cilantro, or avocado.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 45 minutes
Serves: 6
Ingredients
- 2 tsp. ground coriander
- 1 tsp. black pepper
- ½ tsp. dried oregano
- 1 lb. boneless, skinless chicken breasts
- 2 Tbs. olive oil
- 1 white onion, diced
- 2 poblano peppers, diced
- 3 cloves garlic, minced
- 1 cup chicken stock, ideally homemade
- 2 15 oz. cans no-salt-added white beans, undrained
- 1 jalapeño pepper, minced
- ½ cup fresh cilantro, minced
- 1 tsp. kosher salt
Instructions
- In a small bowl, combine the coriander, black pepper, and oregano. Pat the chicken dry with paper towels and season with the spice mixture.
- In a large, heavy skillet over medium heat, heat the oil until shimmering. Sauté the chicken until browned, 4–5 minutes. Turn and sauté until cooked through, 1–2 minutes. Remove from the pan and allow to cool. Using 2 forks, shred the chicken.
- In the same skillet, sauté the onion and poblanos until the onion starts to brown, 3–5 minutes. Stir in the garlic and cook for 1 minute.
- Stir in the chicken stock and beans with their liquid. Simmer until thickened slightly, 7–10 minutes.
- Add the jalapeño, cilantro, and the chicken with any juices. Cook until heated through, 1–2 minutes. Season with the salt.
Nutrition Information
Per serving (2 cups):
- Calories: 260
- Total fat: 7 g
- Sat fat: 1 g
- Carbs: 24 g
- Fiber: 7 g
- Total sugar: 2 g
- Added sugar: 0 g
- Protein: 26 g
- Sodium: 400 mg
