Description
A very tasty, somewhat spicy, variation of chili that uses chicken. I like to serve it with sweet corn bread.
Ingredients
- 2 tablespoons olive oil
- 2 onions, chopped
- 4 cloves garlic, minced
- 4 cooked, boneless chicken breast half, chopped
- 3 (14.5 ounce) cans chicken broth
- 2 (4 ounce) cans canned green chile peppers, chopped
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 ½ teaspoons cayenne pepper
- 5 (14.5 ounce) cans great Northern beans, undrained
- 1 cup shredded Monterey Jack cheese
Instructions
- Heat oil in a large pot over medium heat. Add onions and garlic; cook and stir until onions are tender
- about 10 minutes. Stir in chicken
- broth
- green chile peppers
- cumin
- oregano
- and cayenne pepper; bring to a boil.
- Reduce heat to low; add beans and simmer
- stirring occasionally
- until thoroughly heated
- about 20 to 30 minutes.
- Ladle soup into individual bowls and top with shredded cheese.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8