Ingredients
- 1 tablespoon oil
- 2 medium yellow onions, peeled, chopped
- 4 cloves garlic, peeled, chopped
- 2 cans (4 ounce) diced green chilies
- 2 teaspoons cumin
- 1 1/2 teaspoons oregano
- 1/4 teaspoon cayenne pepper
- 3 cans (16 ounce) white navy beans (undrained, or great northern beans)
- 500 grams cooked chicken (chopped, 4 cups)
- 6 cups chicken broth
- Salt and pepper, to taste
- 8 ounces Monterey Jack Cheese
How to Make
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Step 1: Heat oil in a soup kettle.
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Step 2: Add onions and garlic, sauce until translucent.
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Step 3: Stir in green chilies, cumin, oregano and cayenne; sauté about 2 minutes, or until fragrant.
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Step 4: Add the beans, broth and chicken.
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Step 5: Bring to a boil, then reduce heat to a simmer and simmer about 45 minutes to blend flavors.
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Step 6: Before serving stir in about 1/2 of the grated cheese.
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Step 7: Pass the remaining cheese to sprinkle atop the soup.
Tips & Variations
- After sautéing your vegetabless you may certainly dump all of this in a slow cooker.
- I usually forgo the oil and simmer the onions, garlic and seasonings in a little of the chicken broth.
- Please adjust the seasoning to your taste - this is made for guests so is kept mild and hot sauce is passed at the table to "spice it up".
- Canned chicken broth can be salty so taste before you add salt. I usually use low-salt broth or my own homemade.
- Great Northern beans are my bean of choice. Randall's is available here in the midwest and comes in a 48 ounces glass jar.
- This is a great way to use left over chicken. I have also successfully used frozen diced chicken or canned chicken, and I sometimes dice raw chicken and sauté it with the spice/herb mixture.
We hope you enjoy this recipe!
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