© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Taste of Home
Servings: 6 to 8, about 2 1/4 quarts
Spicy and quick to put together. Made with cooked chicken and great northern beans.
2 medium onions, chopped
1 tablespoon vegetable oil
4 garlic cloves, minced
2 4 ounce cans chopped green chilies
2 teaspoons ground cumin
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
¼ teaspoon ground cloves
2 14 ½ ounce cans chicken broth
4 cups cubed cooked chicken
3 15 ½ ounce cans great northern beans, rinsed and drained
2 cups or 8 ounces, shredded Monterey Jack cheese
sour cream and sliced jalapeño peppers, optional
In a 3 quart saucepan, sauté onions in oil until tender. Stir in garlic, chilies, cumin, oregano, cayenne and cloves; cook and stir 2 to 3 minutes longer.
Add broth, chicken and beans; simmer, uncovered, for 15 minutes.
Remove from the heat. Add cheese; stir until melted. Garnish with sour cream and jalapeño peppers if desired.