2lbs. bone-in, skinless chicken breasts
1 tsp. salt
1/2 tsp. pepper
1 tbsp. vegetable oil
4 cups water
2 tsp. olive oil
1 sweet onion, minced
2 cloves garlic, minced
1 medium Anaheim chili, stemmed, seeded and chopped
1 tsp. ground cumin
1 tsp. oregano flakes
1/2 tsp. coriander
1 15oz can cannelloni beans, drained
1 cup grated Monterey Jack cheese with jalapenos
2 limes cut into slices
Juice of 1 lime
Season the chicken with salt and pepper.
Heat oil in a 5-quart Dutch oven over medium-high heat.
Add chicken and sauté for 4 minutes per side in hot oil.
Add water and bring to a boil; lower heat to a simmer and cook, covered,
for 30 minutes.
Remove chicken from pan with a slotted spoon; reserve liquid. When chicken is cool
remove bones and shred meat.
In a 10"-saute pan, heat olive oil over medium-high heat.
When oil sizzles, add onion and cook for about 5 minutes. Add garlic, chili, cumin, oregano and
Cook another 2 minutes, stirring occasionally.
Add onion mixture to chicken broth along with beans and shredded chicken. Bring to
a boil, then lower heat to a simmer, stirring occasionally for about 45 minutes.
Stir in cheese and sprinkle with lime juice.
Serve with lime slices on the side for extra flavor and juice.