With minimal prep and easy-to-find ingredients, its the perfect weeknight meal thats sure to satisfy.
Pepper Jack cheese and a jalapeno pepper add kick to the sauce.
Keep reading for our expert tips, including how to tailor the spice level to your liking.
Photo:Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell
Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering.
Sprinkle chicken with 12 teaspoon cumin.
Transfer the chicken to a plate.
Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell
Do not wipe the skillet clean.
Add chopped onion and jalapeno to the skillet.
Cook over medium-low heat, stirring often, until softened and starting to brown, 2 to 3 minutes.
Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell
Stir in rinsed beans, undrained green chiles and 12 cup broth; bring to a boil.
Reduce heat to medium-low and simmer, undisturbed, until reduced by half, 3 to 4 minutes.
Return the chicken to the pan and turn to coat.
Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell
Sprinkle the mixture with the remaining 12 cup pepper Jack.
Broil until the cheese begins to brown and the chicken is warmed through, about 4 minutes.
Sprinkle with 12 cup tortilla strips.
Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell
Garnish with cilantro, if desired.
When ready to proceed, combine the chicken and bean mixture together.
Reheat as needed in the microwave in 1-minute increments until heated.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
