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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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From the kitchen of: Grandma Sandy Ingredients:
2 lbs boneless chicken breasts |
cold water |
1 tablespoon olive oil |
2 medium onions, chopped |
4 garlic cloves |
2 (4 ounce) cans chopped green chilies |
2 teaspoons ground cumin |
1/4 teaspoon cayenne pepper |
3 lbs great northern beans, cooked |
4 cups chicken stock |
20 ounces monterey jack cheese, grated (12 oz for chili, rest for garnish) |
sour cream |
jalapeno pepper, chopped |
Directions:
1. Put chicken in large sauce pan.
2. Add cold water.
3. Bring to a simmer.
4. Cook until tender.
5. Remove chicken, discard water.
6. In same pan heat olive oil over medium heat.
7. Add onions, cook until translucent.
8. Stor in garlic, chilies, cumin, and cayenne pepper.
9. Saute 2 to 3 minutes.
10. Shred chicken by hand and combine with beans, stock and 12 ounces of cheese.
11. Simmer 15 minutes.
12. Ladle into large bowls.
13. Top with 1 ounce of cheese.
14. Serve with a side of sour cream and chopped jalapeno peppers.
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