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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Meet the Cook: As far as I was concerned, the original version of this dish was fine. But, with a 14-year-old son who can't get enough spice, I added green chilies and other seasonings until I discovered a quick and easy chili that he's wild about. -Carlene Bailey, Bradenton, Florida Ingredients:
2 medium onions, chopped |
1 tablespoon canola oil |
4 garlic cloves, minced |
2 cans (4 ounces each) chopped green chilies |
2 teaspoons ground cumin |
1 teaspoon dried oregano |
1/4 teaspoon cayenne pepper |
1/4 teaspoon ground cloves |
2 cans (14-1/2 ounces each) chicken broth |
4 cups cubed cooked chicken |
3 cans (15-1/2 ounces each) great northern beans, rinsed and drained |
2 cups (8 ounces) shredded monterey jack cheese |
sour cream and sliced jalapeno peppers, optional |
Directions:
1. In a Dutch oven or soup kettle, saute onions in oil until tender. Stir in garlic, chilies, cumin, oregano, cayenne and cloves; cook and stir 2-3 minutes more. Add broth, chicken and beans; simmer, uncovered, for 15 minutes.
2. Remove from the heat. Stir in cheese until melted. Garnish with sour cream and jalapeno peppers if desired. Yield: 6-8 servings (2-1/4 quarts).
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