December 29, 2016
Comfort Food, Main Dish, Chili,
Soups/Stews, Beans, Poultry, Chicken, Southwest, Budget-Friendly, Easy/Beginner Cooking, Sunday Dinner, Stove Top, Gluten-Free, High Fiber, No Eggs, Cooked Chicken or Beef, White Beans, Cooked Chicken, Spicy more
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"Each January hundreds of alumni return to the campus where my husband teaches for an annual Symposia. While it is a great time it can be great work for families hosting guests. One year my friend Barbara offered this recipe to many of us to serve to our house guests so that we could all serve it on the same night. It is primarily made with convenience foods so came together quickly, was delicious - and has become an annual tradition."
Heat oil in a soup kettle.
Add onions and garlic, sauce until translucent.
Stir in green chilies, cumin, oregano and cayenne; sauté about 2 minutes, or until fragrant.
Add the beans, broth and chicken.
Bring to a boil, then reduce heat to a simmer and simmer about 45 minutes to blend flavors.
Before serving stir in about 1/2 of the grated cheese.
Pass the remaining cheese to sprinkle atop the soup.
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