By Sharon Fox

 

2 Tbsp. oilive oil

1 medium size red onion, diced

3 cloves garlic, minced

2 cans (4oz. each) mild chopped green chillies

2 Tbsp. cilantro, chopped

2 tsp. ground cumin

1 tsp. dried oregano

1 tsp ground cayenne pepper

2 cans (14 1/2 oz. each) chicken broth

3 cups cooked chicken breast, diced in bite-size chunks

3 cans (15 oz. each) white beans

1 1/2 cups Monterey Jack cheese, shredded

 

In a large pan over medium heat, add oil. Stir in onions and saute until translucent. Stir in garlic, green chillies, cilantro, cumin, oregano, and cayenne. 

 

Cook over low heat for about 2 minutes. Add the chicken broth and beans. Simmer for 20 minutes, stirring occasionally. Remove from heat and stir in cheese until melted. Serve with tortilla chips, sour cream, shredded cheddar, and diced green onions for toppings!

 

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This was printed in the September 11, 2011 - September 24, 2011 Edition.