1 medium onion chopped
2 cloves garlic, minced
1 TBS olive oil
4 cooked, boneless skinless chicken breat halves, chopped
2 cans (14 oz) chicken broth
1 can (4 oz) chopped green chilies
2 tsp. ground cumin
2 tsp. dried oregano
1-1/2 cayenne pepper
1 c. sugar
3 cans (14.5 oz each) great northern bean, drained, divided
1 cup (4 oz) shredded montery jack cheese
In a large sauce pan over medium heat, cook the onions and garlic in oil for 10 min. or until onions are tender. Add chicken, broth, chilies, cumin, oregano and pepper: bring to boil
Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan, simmer for 20-30 min. or unitl heated thoroughly. Top each serving with cheese. makes about 10 servings (2-1/2 quarts)
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