INGREDIENTS
4
Chicken thighs, bone-in skin-on
2 15 ounce cans
Bush's black beans
2 15 ounce cans
Bush's cannellini beans
2
Carrots, medium
2
Celery stalks
2
Garlic cloves
1 3 ounce can
Green chilies
1 tsp
Oregano, dried
1/2 tsp
Tarragon
1 1/2 cups
Chicken broth
1/4 tsp
Red pepper, dried
1
Seasoned salt and pepper
1 tbsp
Vegetable oil
1 tbsp
Cumin, ground