3 boneless, skinless chicken breasts
1 T. olive oil + extra for drizzling on chicken
2 lg. onions, sliced
1 clove garlic, minced
2 c. chicken broth
1 c. dry white wine
2 cans Navy or cannellini beans, drained and rinsed
½ c. lime juice
1 small can green chilies
1 T. ground coriander
1 t. ground oregano
½ t. ground cumin
¼ t. cinnamon
1 c. Monterey Jack
Drizzle olive oil, and sprinkle salt and pepper on chicken. Roast seasoned chicken on cookie sheet
at 350° for 40 minutes, or until cooked through.
Cool chicken and shred with fingers. Put 1 T. oil in large pot. Add onions and garlic and stir until
onions are golden, about 20 minutes. Add broth
and remaining ingredients, except cheese. Simmer for
15 minutes. Add cheese to melt just before serving.
Donna Theriault, Petoskey
