Thanks to Katharine Proudfoot for this very tasty recipe.
1 ½ cups chicken stock
30 oz can of white beans
1 Tbs oil
3 garlic cloves minced or chopped finely
2 lbs boneless, skinless chicken breast cut into 1 inch cubes
1 medium sweet onion
2 to 3 tablespoons salsa verde
16 oz white corn (frozen or tinned – can use yellow corn)
1 tsp cumin
½ tsp oregano
½ cup chopped fresh coriander
Juice of 1 lime
Sauté onions and garlic in a large pot until golden. Add diced chicken and sauté until light brown. Stir beans into pot along with taco sauce, corn, herbs, spices. stock and oregano. Simmer for 20 minutes, Just before serving add coriander and lime juice.
Serving suggestion: garnish with grated cheese, spring onions, or chunks of avocado.