2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
2 teaspoons minced garlic
2 tablespoons olive oil
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with onions, undrained
1 cup lime-garlic salsa
1 teaspoon ground cumin
1/3 cup minced fresh cilantro
Sour cream, optional
1. In a Dutch oven, cook chicken and garlic in oil for 5 minutes. Stir in the beans, tomatoes, salsa and cumin. Cover and simmer until chicken is no longer pink, about 15 minutes. Stir in cilantro. Top with sour cream if desired.
TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings.