Ingredients
- 1-2lb, boneless chicken breast
- 3 cans, Great White Northern beans
- 1 can, Rotel
- 1 medium yellow onion
- 3 cloves garlic (minced)
- 4 oz, chopped green chilies
- 1 can, chicken broth
- 3C, Monterey jack cheese
- 1 medium carton, sour cream
- 1T, vegetable oil
Spices:
- 1T, ground cumin
- 1t, oregano
- 1.5t cayenne pepper
- .5t salt
Preparation
- Cook chicken and shred.
- In small skillet, cook onion & spices in oil until transparent
- Combine beans, broth, Rotel, onions, chicken in pot, simmer on med/low for 1 hour.
- Add cheese and sour cream when ready to serve (allow some time for cheese to fully melt).
Tip: Slow and steady simmer is the name of the game— don't rush :)