- 1 tablespoon olive oil
- 2 scallions, sliced
- 1 clove garlic, minced
- 3/4 teaspoon chile powder
- 1/2 teaspoon cumin
- 1 (15 ounce) can white beans, rinsed
- 1/2 (14.5 ounce) can diced tomatoes, drained
- 3/4 cup chicken broth
- 3/4 cup leftover cooked chicken breast meat, shredded
- Tabasco sauce to taste (optional)
- In a medium saucepan, heat oil on medium high. Add scallions (saving some greens for garnish) and garlic and saute until golden. Add chile powder and cumin. Saute for 1 minute. Add white beans, tomatoes, and broth. Simmer 15 minutes until liquid is slightly reduced. Stir in chicken and simmer 5 minutes more.
- Season with Tabasco and garnish with scallion greens. If desired, serve with baked tortilla chips (recipe no. 13) and low-fat sour cream.