3 lbs cooked & cubed chicken4 cans Great Northern white beans w/ juices
2 cans low-sodium chicken broth
1 large onion
1 tbsp butter
2 small cans diced green chili peppers
2 cloves garlic/minced
1 tbsp dried oregano
1-2 tsp cumin (to taste)
1/4 tsp cayenne pepper (add more for heat)
1 1/2 cups low-fat sour cream
3 cups shredded Monterey Jack cheese
What to do:
· Cook & cube chicken/use canola oil
· Chop & sauté onions in butter
· Combine in stock pot all the above items (except sour cream & cheese)
· Let simmer for 1 1/2 hours
· Stir occasionally
· Add/melt down sour cream & cheese before serving
Serves 4-6
Provided by Tamra Gillen
