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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I made this tonight, loosely based on a different recipe. Of course, I substituted, changed, and added different things, and the results were wonderful. My husband has just eaten 2 large bowls of it. Even my four year old likes it. Ingredients:
2 lbs boneless skinless chicken breasts, cut into 1 inch cubes |
1 large onion, chopped |
1 tablespoon minced garlic clove |
2 tablespoons olive oil |
3 (15 1/2 ounce) cans great northern beans, rinsed and drained |
2 chicken bouillon cubes |
4 cups water |
1 tablespoon oregano |
1 tablespoon cumin |
1 tablespoon dried chives |
1 teaspoon cayenne pepper |
2 (4 ounce) cans diced green chilies |
2 cups sour cream |
1/2 shredded monterey jack cheese, per serving |
Directions:
1. In large Dutch oven saute, onion in oil until carmalized.
2. Add garlic and chicken, cook until chicken is no longer pink.
3. Add beans, water, bullion, chilies and seasonings.
4. Bring to a boil.
5. Reduce heat and simmer (uncovered) for 30 minutes.
6. Remove from heat, stir in sour cream. Top with shredded cheese.
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