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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I haven't made this yet but someone else made it for me. I can't wait to try it myself. The directions say to make it a day early and then reheat but I'm sure it would be okay if you don't. Ingredients:
2 (14 ounce) cans white beans |
1/2 tablespoon olive oil |
6 cups chicken broth |
2 cups chopped cooked chicken |
2 garlic cloves, minced |
1 medium onion, chopped |
1 (4 ounce) can green chilies |
1/8 teaspoon cayenne pepper |
1 teaspoon cumin |
3/4 teaspoon oregano |
1 1/2 cups grated monterey jack cheese |
Directions:
1. Drain beans, rinse well.
2. Heat oil in large saucepan over medium-high heat.
3. Add onions and saute until translucent.
4. Stir in garlic, then chilies, cumin, oregano and cayenne pepper and saute 2 minute.
5. Add beans, chicken and broth and bring to a boil.
6. At this point it is really better if it sits for a day.
7. Reheat, add cheese.
8. Serve with sour cream.
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