Categories: Soups

Ingredients

• 3 16oz. cans Great Northern White Beans
• 4 Cups chopped, cooked chicken breasts
• 1 Tbs. Olive Oil
• 2 medium onions, chopped
• 4 garlic cloves, minced
• 2 4 oz. cans chopped mild green chiles
• 1 1/2 tsp cayenne pepper
• 6 Cups chicken broth
• 3 Cups grated Monterey Jack Cheese
• Sour Creme to garnish

Directions

1. Place 4 chicken breasts in heavy large saucepan. Cover with water and bring to boil. Simmer until meat is tender (about 15 minutes).

2. Drain and cool chicken. Remove skin and cut chicken into cubes.

3. Heat oil in same pot over medium high heat.

4. Add onions and saute until translucent (about 10 minutes).

5. Stire in garlic, chiles, cumin, and cayenne pepper, saute for 2 minutes.

6. Add undrained beans and chicken broth. Bring to boil.

7. Reduce heat, add chicken and cheese and stir until cheese is melted. Season to taste with salt & pepper.

8. Garnish with sour cream if desired.

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