Ingredients
- 1 tablespooon olive oil
- 48 ounces Great Northern Beans (3 cans)
- 6 cups chicken broth
- 1/2 cup onion, chopped and sauteed (about 1 onion)
- 4 cloves minced garlic
- 8 ounces chopped mild green chilies (2 cans)
- 10-ounces Rotel diced tomatoes & green chilies (1 can)
- 1 1/2 teaspoon oregano
- 2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 16 ounces sour cream (1 container)
- 3/4 cup Dorothy Lynch Home Style Salad Dressing
- 3 cups grated Monterey Jack cheese
- 3 cups cooked chicken breasts, cubed ( about 12-15 ounces)
How to Make
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Step 1: Heat olive oil in large pot and add chopped onions. Saute until transluscent.
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Step 2: Add beans and chicken broth to the onions and bring to a boil.
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Step 3: Add garlic, chilies, can of Rotel, oregano, cumin, and cayenne pepper. Bring to a boil.
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Step 4: Add sour cream and Dorothy Lynch and stir into veggie mixture.
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Step 5: Reduce heat and add chicken and cheese. Stir until cheese melts and is well combined into the other ingredients.
We hope you enjoy this recipe!
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