This easy, one-skillet casserole is packed with heat thanks to two kinds of peppers, poblanos and jalapeño. If you want to increase the spice level, leave the seeds in the jalapeño. Finish with your favorite toppings like Cheddar, cilantro and crumbled tortilla chips.

EatingWell.com, November 2021

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Credit: Marty Baldwin

Recipe Summary test

active:
25 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium heat. Add onion and poblanos; cook, stirring, until starting to soften, about 3 minutes. Add jalapeño and garlic; cook, stirring, for 1 minute. Add chicken, cumin, oregano, salt and pepper; cook, stirring, until the chicken is opaque on all sides, about 3 more minutes. Stir in broth and beans and bring to a lively simmer. Reduce heat to maintain the simmer and cook, stirring a few times, until the chicken is cooked through and the broth has reduced, about 10 minutes. Remove from heat and stir in sour cream. Serve topped with cheese, tortilla chips, onion and/or cilantro, if desired.

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Nutrition Facts

1¼ cups
380 calories; fat 11g; cholesterol 90mg; sodium 428mg; carbohydrates 33g; dietary fiber 9g; protein 37g; sugars 5g; niacin equivalents 18mg; saturated fat 3g; vitamin a iu 134IU; potassium 955mg.
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