Categories: Soups
Ingredients
- 2 Pounds Chicken breasts, boneless, skinless
- 1 Tablespoon Olive Oil
- 2 Medium Onions
- 4 Cloves Garlic, minced
- 2 4oz cans Green Chiles, chopped
- 2 Teaspoons Cumin, ground
- 1 1/2 Teaspoons Dried Oregano
- 1/4 Teaspoon Cayenne Pepper
- 6 Cups Chicken stock or 3 cans broth
- 3 16 oz cans Great northern white beans
- 3 Cups Monterey jack cheese, grated
- Salt and pepper
- Sour Cream to taste
Directions
-
Place chicken in saucepan. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain. While chicken cools, heat oil in same saucepan and saute onions. Stir in garlic, chilies, cumin, oregano, and cayenne. Heat for 2 minutes. Add undrained beans and stock. Bring to boil.
-
Cut chicken into cubes. Reduce heat under pot. Add chicken and cheese and stir until cheese melts. Season to taste with salt and pepper. Ladle chili into bowls and garnish with sour cream.