1 tbsp vegetable oil
1 medium onion, diced
2 cloves of garlic, finely chopped
1 4oz can of diced jalapeno peppers
1 4oz can of chopped green chiles
2 tsp ground cumin
1 tsp dried oregano
1 1/2 tsp cayenne pepper
2 14.5oz cans chicken broth
4 boneless skinless chicken breast, cooked and shredded
3 15oz cans Great Northern beans
Monterey Jack cheese, optional for topping
Cut chicken breasts into 2 inch cubes and place into a saucepan, then cover with enough water to cover the chicken. Bring to a boil on medium-high heat, then cover and reduce to a simmer for ten minutes or until the chicken is no longer pink. Drain in a colander and allow to cool. Shred chicken into small bite sized pieces.
In a large saucepan, heat the vegetable oil on medium-low heat and add the diced onion...stirring until tender. Mix in the garlic, jalapenos, green chiles, cumin, oregano and cayenne. Allow three minutes to cook through, then add chicken broth, shredded chicken and beans. Simmer on medium-low heat for 15-20 minutes, stirring occasionally.
Just before serving, top with Monterey Jack cheese and then sit back and enjoy!
A perfect comfort food for fall! This does pack a little kick thanks to the jalapenos, green chiles and cayenne pepper, so beware if you don't do spicy.
I'd love to hear from you guys if any of you decide to try this one yourself. It was a big hit with my husband and we had leftovers for days. I'm already trying to decide what recipe I want to try next...if you have any recommendations for me, send them on!