Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, (chopped)
  • 6 cloves garlic, (minced)
  • 1 jalapeno (seeded, ribs removed and finely chopped)
  • 2 cups chicken broth
  • 1 tablespoon chicken flavor Better Than Bouillon, (dissolved in 1/2 cup boiling water)
  • 1 (16-ounce) jar salsa verde
  • 2 (4.5-ounce) can mild green chiles, (with liquid)
  • 3 teaspoons oregano
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup instant corn masa flour
  • 4 bone-in, skin-on chicken breast halves
  • 3 (15-ounce) jars pinto beans, (rinsed and drained)
  • 1/2 cup cilantro, (finely chopped)
  • Jack or cheddar cheese
  • sour cream
  • avocado
  • tortilla chips
  • cilantro

Instruction

  • In a large pot, heat the oil over medium-high. Add onion, garlic, and jalapeno and saute until onion is translucent.
  • Pour in chicken broth, Better Than Bouillon, salsa verde, Ortega green chiles, oregano, cumin, coriander, salt, pepper, and masa then stir to combine. Add chicken, bring to a boil then immediately reduce heat and gently simmer until chicken is fall off the bone tender, about 45-60 minutes.
  • Remove chicken to a plate and cool slightly. Shred chicken with two forks, discarding skin and bones, and return meat to pot. Stir in the beans, and cilantro then heat through. Serve with toppings of your choice.