Author: Carol Borchardt
Serves: 6
Ingredients:
1-2 chipotle chiles in adobo sauce
1 can (15-ounce) chicken broth
2 tablespoons canola oil
1 large onion, chopped
1 large green bell pepper or Poblano pepper, chopped
2 jalapeno peppers, finely chopped (seeded if desired)
4 cloves garlic, chopped
1 tablespoon ground cumin
2 teaspoons dried oregano, preferably Mexican
1 large bay leaf
1 can (28-ounce) green enchilada sauce
2 large boneless skinless chicken breast halves (about 1 pound), cut into several large pieces
salt and freshly ground black pepper, to taste
2 cans (15-ounce) cannellini beans, rinsed and drained
¼ cup chopped cilantro
Sour cream and chopped scallion, for serving
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