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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe is borrowed from the Bush Beans recipe, but altered a little bit to my tastes. Ingredients:
3 tablespoons olive oil |
1 medium onion, finely chopped |
2 garlic cloves, diced |
1 (4 ounce) can chopped green chilies, drained |
3 tablespoons all-purpose flour |
2 teaspoons ground cumin |
2 (16 ounce) cans great northern beans |
1 (14 1/2 ounce) can chicken broth |
2 cups finely chopped cooked chicken breasts |
shredded monterey jack cheese or cheddar cheese |
sour cream |
Directions:
1. In large skillet, cook onion and garlic in oil for 5 minutes or until transparent.
2. Add chilies, flour and cumin; cook and stir for 2 minutes.
3. Add beans and chicken broth; bring to a boil.
4. Reduce heat; simmer for 10 minutes or until thickened.
5. Add chicken; cook until hot.
6. Garnish with cheese and sour cream.
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