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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A football weekend/cold weather family favorite. Ingredients:
1 tablespoon vegetable oil |
1 onion, chopped |
3 garlic cloves, minced |
diced jalapeno pepper |
1 (4 ounce) can chopped green chili peppers, drained |
2 teaspoons ground cumin |
1 teaspoon oregano |
1 teaspoon ground cayenne pepper |
2 (10 1/2 ounce) cans chicken broth |
3 cups chopped cooked chicken |
3 (15 ounce) cans white beans, drained (i use great northern) |
1 cup shredded monterey jack cheese |
Directions:
1. Heat oil in large saucepan over medium-high heat.
2. Add onion and cook until tender.
3. Mix in garlic, jalapeño, green chile peppers, cumin, oregano, and cayenne.
4. Continue to cook and stir until mixture is tender.
5. Mix in chicken broth, chicken and white beans.
6. Simmer 15-20 minutes, stirring occasionally.
7. Remove from heat, stir in cheese until melted.
8. Serve warm with tortilla chips and salad.
9. **We put tortilla chips in bottom of serving bowl, add the chili.
10. Good eating!
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