1 tsp. olive oil 1 cup frozen chopped onion 2 tsp. bottled minced garlic (see Note) 2 cans (15 oz.) cannellini beans, undrained 3 cups diced cooked chicken breast (see Note) 1 can (14-1/2 oz.) chicken broth (low sodium and fat-free, if possible) 1-1/2 tsp. Mexican seasoning (salt-free, if possible) 1/4 tsp. salt 1 cup (4 oz.) shredded Monterey Jack cheese (with jalapeno peppers, if desired) 1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. 2. Mash one can of beans in a small bowl with a fork. Add mashed beans, remaining can of beans, and next 4 ingredients to the pan. Reduce heat; simmer 15 minutes. 3. Add cheese; simmer 5 minutes, stirring constantly. Yield: 6 servings, serving size = 1-1/2 cups Note: 1. Bottled garlic works fine, but I prefer fresh, and I would increase the amount. 2. About 1-1/2 lb. uncooked boneless, skinless chicken breasts.
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