2 (4 ounce) cans canned green chile peppers, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons cayenne pepper
5 (14.5 ounce) cans great Northern beans, undrained
1 cup shredded Monterey Jack cheese
Instructions
Heat the oil in a large pot over medium heat. Add the onions and
garlic and saute for 10 minutes, or until onions are tender. Add
the chicken, chicken broth, green chile peppers, cumin, oregano
and cayenne pepper and bring to a boil.
Reduce heat to low and add the beans. Simmer for 20 to 30
minutes, or until heated thoroughly. Pour into individual bowls and
top with the cheese.
Originally Submitted
12/7/2011
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