| | Directions |
- Heat the oil in a large pot over medium heat. Add the onions and garlic and sauté for 10 minutes, or until onions are tender.
- Add the chicken, chicken broth, chili and/or jalapeno peppers, cumin, oregano, and cayenne pepper; bring to a boil.
- Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly.
- Line bowls with flour tortillas, pour chili into individual bowls.
- Top with the cheese and/or sour cream.
|
|
|
Prep Time: 30 minutes
Cook Time: 1 hour
Container: Large pot
|  | | Ingredients | | - | | 2 tablespoons olive oil |
| - | | 2 onions, chopped |
| - | | 4 cloves garlic, minced |
| - | | 4 cooked, boneless chicken breast half, chopped |
| - | | 3 cans chicken broth - 14,5 oz. each |
| - | | 2 cans green chili peppers - 4 oz. each, chopped |
| - | | 2 teaspoons ground cumin |
| - | | 2 teaspoons dried oregano |
| - | | 1 1/2 teaspoons cayenne pepper |
| - | | 5 cans Great Northern beans (or any white bean of your choice) - 14.5 oz. each, undrained |
| - | | 1 cup shredded Monterey Jack cheese |
| - | | Flour tortillas |
| - | | Optional: Sour Cream |
| - | | Optional for extra heat: add two 4 oz cans jalapeno peppers, chopped |
| |
| |
