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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) salad oil |
1 onion, medium |
1 clove(s) garlic, minced |
1 teaspoon(s) cumin, ground |
2 chicken breasts, grilled (skinless) |
1 can(s) cannellini beans (16 oz), drained |
1 can(s) garbanzo beans (15 oz), drained |
2 can(s) mild green chilis (4 oz), chopped |
1 can(s) white corn (12 oz), drained |
1 cube(s) chicken bouillon |
hot pepper sauce, to taste |
1/4 pound(s) monterrey jack cheese, shredded |
scallions, chopped |
chili powder, to taste |
Directions:
1. Grill chicken until cooked through. Shred when cool.
2. Cook onion, garlic & cumin in oil over low heat in large stock pot until onions are tender. Add chicken.
3. Add all other ingredients except onion, cheese, and hot sauce.
4. Add 1 1/2 cup water (more for consistency).
5. Simmer over low heat for 1 1/2 to 2 hours.
6. Add pepper sauce to taste.
7. Garnish with scallions & cheese.
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