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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4-6 piece(s) boneless, skinless chicken breasts poached and shredded |
1-2 tablespoon(s) oil |
1 bunch(es) celery chopped |
1 onion chopped |
1 can(s) green chilies drained |
1-2 tablespoon(s) flour |
1-2 tablespoon(s) cumin |
1-2 pinch(s) salt to taste |
1-2 pinch(s) black pepper to taste |
1-2 teaspoon(s) garlic salt to taste |
1-2 pinch(s) crushed red pepper to taste |
2 can(s) bushes great northern white beans |
1 container(s) chicken broth, fat free |
1 package(s) pepperjack cheese shredded |
1 bag(s) oyster crackers |
1 cup(s) raw white onion, optional chopped |
Directions:
1. Slowly poach chicken in water. Let cool and shred into small pieces, set aside. In a large pot heat oil over med-hi heat. Add celery, stir and cover. Stirring occasionally, cook for 3-5 minutes or until desired tenderness. Add onion and cook for 2 minutes, stirring occasionally. Add flour, green chilies and cumin, stir till well mixed, mixture will be slightly lumpy. Add seasonings, broth and beans, mix well. Bring to a boil and then reduce heat to low and cook for 10 minutes. Add shredded chicken and cook 3-5 minutes more. Then remove from the heat, add 1-2 cups of cheese for extra creaminess! Serve additional cheese on side along with crackers and onion. Sour cream can also be a great addition!
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