INGREDIENTS"
1 pound boneless white meat rotisserie chicken chopped
1 medium Onion, chopped
1 Tablespoon Olive Oil
2 Garlic Cloves , minced
2 14 Oz cans of chicken broth
1 4 ounce can of green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
3 cans of great northern beans, drained and divided
1 cup shredded Monterey jack cheese
Sliced jalapeno pepper (optional)
DIRECTIONS:
In a Dutch oven over medium heat, cook onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne and rotisserie chicken; bring to a boil.
Reduce heat to low. With a potato masher or an immersion blender, mash one can of great northern beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.
Top each serving with cheese and, if desired, jalapeno pepper.
Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
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