Ingredients
2
teaspoons canola or olive oil
1
large onion, chopped (1 cup)
1
lb boneless skinless chicken thighs, cut into 3/4-inch chunks
2
cloves garlic, finely chopped
1
fresh jalapeño chile, seeded, finely chopped (about 1 tablespoon)
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1
can (19 oz) Progresso™ red kidney beans, drained, rinsed
1/4
cup chopped fresh cilantro
1
tablespoon chili powder
1/4
teaspoon salt
3/4
cup water
Shredded reduced-fat sharp Cheddar cheese, if desired
Preparation
In 4-quart saucepan, heat oil over medium-high heat. Add onion, chicken, garlic and chile; cook 5 to 7 minutes, stirring frequently, until chicken is light golden brown.
Add tomatoes, beans, 2 tablespoons of the cilantro, the chili powder, salt and water; heat to boiling. Reduce heat to low; simmer 12 to 15 minutes or until chicken is no longer pink in center and flavors are blended, stirring occasionally.
To serve, sprinkle with remaining cilantro and cheese.
