| 1. |
Grill the chicken breast and then chop to small bite size pieces. |
| 2. |
In large stock pot, heat the extra virgin olive oil and then add onion and garlic, stirring and cooking for about 2 minutes. |
| 3. |
Add the tomatoes, green chilies, cumin, taco seasoning (to taste) and chicken, stirring and cooking for about 2 minutes. |
| 4. |
Add the beans, chicken broth, and water. Salt and pepper to taste. You can add more cumin and taco seasoning if you like more spice, too. |
| 5. |
Bring to a boil and then turn to low and simmer for 20 minutes or longer, an hour wouldn't hurt it one bit! Add the cilantro about 5 minutes before serving. |
| 6. |
Optional to add about 10 sliced button mushrooms sliced and also top with a dollop of fat free sour cream or fat free plain yogurt to your liking! |
| 7. |
Note: we enjoyed this with a nice green salad with homemade balsamic dressing, sprinkled with some sunflower seeds and some brown rice cooked with some basil. |
