Ingredients
2 lg cans white beans( I used 6 small cans of 3 different kinds of
white beans )
6 cups chicken stock
2 onions, peeled and chopped
1 T vegetable oil
8 cloves garlic, peeled and minced
2 (4oz) cans diced green chilies
3 tsp cumin
2 tsp Mexican oregano
1 tsp cayenne pepper
4 cups boiled, shredded chicken breasts(I used boneless, skinless
and used the water I boiled them in for part of the stock)
1 cup sour cream
3 cups shredded Monterey Jack Cheese
salt and pepper
Preparation
Sauté’ onions till golden brown. Add garlic and cook 1 minute. Drain the chilies and add to the onion mix. Add spices to the onion mix and mix well. Add broth, beans and chicken. Simmer 20 -30 minutes. Taste for salt and pepper. Add sour cream and cheese. Continue cooking till cheese melts.
