Ingredients:
- Two (2) tbsp olive oil
- One (1) white onion, chopped
- One (1) jalapeno, seeded and chopped
- One (1) pablano, chopped
- Four (4) garlic cloves, minced
- Three (3) cups chicken stock
- Two (2) 14 oz can of navy beans
- One (1) 16 oz jar of salsa verde
- One (1) 4 oz can of green chilis
- One (1) tsp ancho chili powder or chili powder
- One (1) tsp cumin
- One (1) tsp salt
- Two (2) lbs shrimp, peeled and devained
- Two (2) tbsp lime juice
- Coteja cheese and cilantro, to garnish
Directions:
- Put oil in a large pot that is on medium high heat.
- Add onions, jalapeno and pablano peppers. Cook until onions are translucent. Put garlic in for last minute of the onions sauteing.
- Add chicken stock, navy beans, salsa verde, green chilis, chili powder, cumin and salt. Once a light boil is reached, reduce temp. to low and simmer for 30 minutes.
- Removel lid and turn to medium heat. Add shrimp and turn off heat once cooked.
- Squeeze lime in each serving and garnish with coteja cheese and cilantro.
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