- ï»¿2 tablespoon olive oil, divided
- 1 pound skinless chicken breast
- ¼ teaspoon pepper
- 1 teaspoon salt, divided
- 1 white onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 can of diced green chile peppers ( 4 ounces)
- 2 cloves garlic, chopped
- 1 ½ tablespoons cumin
- 1 ½ teaspoons coriander
- 2 cans of cannellini beans, drained, and rinsed
- 3 cups chicken broth
- 3 cups water
- 2 tablespoons lime juice
- 1 cup sour cream, divided and to garnish
Pre heat oven to 350 F
In a baking dish place the chicken breast, 1 tablespoon olive oil, salt, and pepper. Rub the chicken so it’s fully coated. Cover with foil, and bake for 20-30 minutes until there is no pink in the middle of the chicken. Once chicken is done cooking, and cooled, take two fork and begin to scrape the chicken. The Chicken should start to pull away and be shredded chicken.
Heat the rest of the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, remaining salt, cumin, and coriander. Continue to cook and stir the mixture until tender.
Mix in the chicken broth, water, lime juice, chicken and white beans. Simmer 15 minutes, stirring occasionally. Remove the mixture from heat. Serve warm with a dollop of sour cream and lime wedge.