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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I actually got the recipe from my best friend. My daughter loves it. Ingredients:
1 medium chopped onion |
3 tablespoons olive oil |
1 (4 ounce) can of chopped green chilies, drained |
3 tablespoons all-purpose flour |
2 teaspoons ground cumin |
2 (15 ounce) cans great northern beans |
1 (14 1/2 ounce) can chicken broth |
1 1/2 cups chopped cooked chicken breasts |
1 (11 ounce) can corn (we prefer mexicorn) |
1 (10 ounce) can diced tomatoes with mild green chilies (like rotel) |
Directions:
1. In large skillet, cook onion in oil for 4 minutes or until transparent.
2. Add chilies, flour and cumin; cook and stir for 2 minutes.
3. Transfer to large cooking pot, and add beans and chicken broth.
4. Add corn and diced tomatoes & green chilies; bring to a boil.
5. Reduce heat; simmer for 10 minutes or until thickened.
6. Add chicken; cook until hot.
7. Garnish with cheese and sour cream, if desired.
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