Ingredients
2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces2 teaspoons minced garlic2 tablespoons olive oil1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (14-1/2 ounces) diced tomatoes with onions, undrained1 cup lime-garlic salsa1 teaspoon ground cumin1/3 cup minced fresh cilantroSour cream, optional
Preparation
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.
