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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 6 |
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This recipe was the winner at our town's Fall Fest. Ingredients:
3 (16 ounce) cans great northern beans |
4 cups chopped chicken breasts, cooked |
1 tablespoon olive oil |
2 medium onions, chopped |
4 garlic cloves, minced |
2 (4 ounce) cans of chopped green chilies |
1 1/2 teaspoons oregano |
3 teaspoons cumin |
1/4 teaspoon red pepper flakes |
6 cups chicken stock or 6 cups canned chicken broth |
4 cups grated monterey jack cheese |
4 bouillon cubes, chicken |
salt and pepper |
Directions:
1. Heat oil in large pot over medium high heat.
2. Add onions and saute until translucent, about 10 minutes.
3. Stir in garlic, chilies, cumin, oregano and pepper. Saute 2 to 3 minutes.
4. Add beans (do not drain), chicken stock and bouillon and bring to a boil.
5. Reduce heat and add chicken.
6. Season with salt and pepper.
7. Put into crock pot and cook on low 4 to 6 hours.
8. Add cheese 30 to 45 minutes before serving and stir until it melts.
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