Ingredients
1 package chicken tenders, cut up
1 red pepper, chopped
1/2 onion chopped
2 cloves minced garlic
1 can (7oz) green chiles
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon coriander
2 cans black beans, rinsed/drained
1 can 28 oz TJ marinara sauce
1 can chicken broth
1 jar or part of TJ’s Salsa Verde
Preparation
In a dutch oven, saute the chicken, red pepper and onion in oil for 5 minutes or until chicken is no longer pink. Add the green chilies, garlic, chili powder, cumin and coriander; cook 1 minute longer. Stir in the beans, marinara sauce, broth and salsa verde, bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often. Serve with shredded cheese, chopped cilantro and plain yogurt.
