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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This is a great chili recipe for those of us who just can't handle red meat or sauces...or if you just want something a little different. Ingredients:
3 (16 ounce) cans great northern beans |
4 cups chicken breasts |
1 tablespoon olive oil |
2 medium onions |
1 teaspoon garlic |
1 (4 ounce) can green chilies (2 cans for more spice) |
1 -2 teaspoon ground cumin |
1 1/2 teaspoons oregano |
1/4 teaspoon cayenne pepper (or red pepper) |
6 cups chicken stock |
3 cups monterey jack cheese (shredded) |
2 (16 ounce) cans red beans (drained) |
Directions:
1. Saute chicken breasts on a skillet and cut into cubes. Keep to add later.
2. Heat oil. Add onions, garlic, chilies, cumin, oregano and pepper - saute for 2 minutes.
3. Add undrained northern beans, chicken stock and drained red beans. Bring mixture to a boil.
4. Add chicken and cheese, reduce heat and stir until cheese melts. Serve with sour cream at table in case it has too much bite for your guests.
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