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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is a great meal for those cold winter nights. We love it. Usually cook on a weekend and eat off of it all weekend long. Ingredients:
1 yellow onion, chopped |
1 -2 tablespoon olive oil or 1 -2 tablespoon butter |
4 (15 ounce) cans great northern beans |
2 cans cream of chicken soup |
1 can chopped green chili |
1 teaspoon garlic (chopped) |
2 cans chicken broth (or enough for consistency) |
2 -4 cups cooked chicken, diced or cubed |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1 dash cayenne pepper |
grated monterey jack cheese or cheddar cheese |
Directions:
1. Saute chopped yellow onion in olive oil or butter.
2. Add the beans, cream of chicken soup, chopped green chilis, garlic, chicken broth and chicken.
3. Add the cumin and oregano and a dash of cayenne pepper.
4. Bring to a boil, simmer about 20 minutes.
5. Served topped with gradded monterey Jack cheese or cheddar cheese.
6. Serve in crusty bread bowls.
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