Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2-4 garlic cloves, minced
- 3 celery stalks, sliced
- 2 fresh jalapenos, stems and seeds removed, chopped
- 2 teaspoons ground cumin
- 2 teaspoons dried Mexican oregano (can use regular oregano)
- 1/4 teaspoon cayenne pepper
- 2 (4 ounce) cans chopped green chilies
- 3 (15 ounce) cans cannellini white kidney beans, undrained
- 4-6 cups low sodium chicken broth
- 2-4 cups cooked chicken (I use a roasted chicken from the deli)
- 4 cups shredded monterey jack cheese, divided
- Salt to taste
- Tortilla chips
- Fresh cilantro- garnish
How to Make
-
Step 1: Heat olive oil in a 7 quart stock pot or dutch oven. Add onion, garlic, celery, peppers, and saute until soft, about 8-10 minutes.
-
Step 2: Stir in cumin, oregano, and cayenne and cook another 1-2 minutes.
-
Step 3: Add green chilies, beans, and broth and bring to a low simmer. Add chicken and allow to simmer for 30-60 minutes.
-
Step 4: Add 2 cups monterey jack cheese and stir until melted. Add salt to taste.
-
Step 5: Serve with the remaining cheese for topping each bowl and your favorite tortilla chips. Garnish with fresh cilantro
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.