Quick Chicken and White Bean Stew

  • 2 tablespoons cooking oil
  • 1 medium onion
  • 1 Rotisserie Chicken, shredded, deboned
  • 2-10oz cans white beans, undrained
  • ½ cup shredded stick carrots
  • 2-12oz jars Amalia’s Cocina Chili Verde Sauce
  • ½ cup cilantro, chopped fine
  • ½ cup Monterey Jack Cheese

In large pot add oil on medium high heat. Add onion and cook
until soft. Add next three ingredients and cook for 10 minutes stirring occasionally. Add sauce and bring to boil. Reduce heat to low and simmer for 20 minutes. Just before serving add cilantro and cheese. Serve with warm tortillas.

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