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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I got this recipe from someone at work and wow you will not be disappointed. Every time I make this I am giving the recipe out. I hope you find this enjoyable too. Ingredients:
4 cups cooked chicken |
3 (16 ounce) cans dry northern white beans, liquid included |
1 tablespoon olive oil |
2 medium onions, chopped |
4 garlic cloves |
2 (4 ounce) cans green chili peppers |
1 jalapeno, seeded and chopped |
2 teaspoons ground cumin |
1/2 teaspoon oregano |
1/4 cayenne pepper |
3 cups chicken broth |
3 cups of shredded monterey jack pepper cheese |
sour cream (optional) |
Directions:
1. In a large pot sauté onions, green chilis, jalapeños in oil.
2. Add chicken broth, white beans (plus liquid), chicken, and the remainder of the spices (excluding cheese and sour cream).
3. Simmer 30 minutes.
4. Remove from heat and add cheese stirring frequently until incorporated into broth.
5. Return to low heat and warm through for 30 minutes.
6. Top with sour cream if desired.
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