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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Folks will enjoy a change from the traditional when they spoon into this flavorful blend of tender chunks of chicken, white beans and just enough zip. Ingredients:
1 pound boneless skinless chicken breasts, chopped |
1 medium onion, chopped |
1 tablespoon olive oil |
2 garlic cloves, minced |
2 cans (14 ounces each) chicken broth |
1 can (4 ounces) chopped green chilies |
2 teaspoons ground cumin |
2 teaspoons dried oregano |
1-1/2 teaspoons cayenne pepper |
3 cans (14-1/2 ounces each) great northern beans, drained, divided |
1 cup (4 ounces) shredded monterey jack cheese |
chopped jalapeno pepper, optional |
Directions:
1. In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chilies, cumin, oregano and cayenne; bring to a boil.
2. Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.
3. Top each serving with cheese and jalapeno pepper if desired. Yield: 10 servings (2-1/2 quarts).
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