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  • 2 Tbsp. Raley's extra virgin olive oil
  • 1 1/2 lbs. Raley's boneless, skinless chicken thighs
  • 1 c. Raley's diced yellow onion
  • 1 15 oz. can Raley's cannellini beans
  • 1 packet Raley's taco seasoning mix
  • 1 can Raley's stewed tomatoes
  • 1 14.5 oz. can Raley's petite diced tomato chipotle
  • 1/2 tsp. Raley's organic cumin
  • 1 tsp. Raley's organic oregano
  • 1/2 c. water
  • 1 c. Raley's shredded sharp cheddar cheese
  • 3 green onions, cut 1/4" thick
  • 1/2 c. Raley's diced peppers


  1. Dice chicken meat to 1/2" cubes. Heat oil in large pot over high heat.
  2. Add chicken and cook for 3 minutes until browned. Add diced onion and peppers and cook an additional 2 minutes.
  3. Add remaining ingredients to pot except the grated cheddar cheese and green onion. Stir well and cook on low heat for 30 minutes stirring occasionally.
  4. Serve in bowls and top with cheese and green onion. Garnish with parsley (optional).
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