Olsson Recipes

From C & Z  2014  Serves 4, great as next day leftovers, so make extra!

• 1 lb boneless chicken breast cubed
• 1 med onion diced small
• 1 TB oil
• 2 cans drained & rinsed cannellini beans
• 14.5 oz chicken broth
• 1  4oz can diced “Hatch”green chilis
• 1  4oz can sliced jalapeño  chilis
• 1 tsp salt
• 1 tsp cumin
• 1 tsp oregano
• ¼ tsp cayenne
• 2 garlic cloves minced
• ½ cup half&half
• 8 oz low fat sour cream

1. Heat oil in large pot med-hi heat. Add chicken & onion, sauté  6 mins or until chicken seared & onion translucent. Add garlic, cook 3 min more.
2. Add beans, spices, broth & chilies, bring to a boil. Reduce heat, simmer 30 mins.
3. Turn off heat. Add sour cream and half&half.
4. Serve (and optional: top with sour cream & cheddar cheese).