Ingredients:
2 tsp canola oil
2 lbs of boneless, skinless chicken breast, cut into bite size pieces
2 tsp. olive oil
1 med. onion chopped
3 cloves of garlic, chopped
2 jalapeno peppers, seeded, diced
1 poblano chile pepper, seeded, diced
1tbs ground cumin
1tps. Ground coriander
½ tsp. dried oregano
¼ tsp ground allspice
Salt and pepper
2 15 oz can cannoli beans (white beans, undrained)
1 4oz can chopped green chiles (do not drain)
2 cups low-sodium chicken broth
Toppings options:
Cilantro, shredded cheddar cheese, sour cream, jalapenos, lime wedges and avocados.

Heat the canola oil in large dutch oven over med heat. In small batches brown chicken then reserve on plate until all batches are browned but not thoroughly cooked. Add olive oil to dutch oven and heat, then add onions, saute until translucent. Add garlic, jalapeno peppers, poblano chile pepper and spices. Saute to soften peppers and bloom spices about 5 min.
Return chicken to dutch oven, add cannoli beans, canned green chiles, chicken broth and 1 ¼ cup of water. Bring to a boil then reduce heat and simmer until chicken is cooked through and house smells yummy. Serve with assorted toppings.
Enjoy xoxo

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 392
Total Fat 7 g
Saturated Fat 1 g
Monounsaturated Fat 3 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 19 mg
Sodium 256 mg
Potassium 1086 mg
Total Carbohydrate 65 g
Dietary Fiber 8 g
Sugars 3 g
Protein 23 g