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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Another version without the cream or half and half. Spices include cumin. Ingredients:
2 diced onions |
2 minced garlic cloves |
1 tablespoon olive oil |
4 cups cooked chicken |
3 (16 ounce) cans great northern beans, drained |
5 cups chicken broth |
2 (4 ounce) cans green chilies, chopped and drained |
2 tablespoons cumin |
1 1/2 teaspoons chili powder |
1/4 teaspoon cayenne pepper |
1/4 teaspoon oregano |
1/4 teaspoon ground cloves |
1/8 teaspoon paprika |
2 cups monterey jack cheese, shredded |
Directions:
1. In a soup pot, heat oil, add the onions and garlic and saute until soft. Add the chicken and next 9 ingredients. Bring to a boil then simmer for 30-60 minutes.
2. Serve topped with cheese.
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