1 large onion, diced
5 cloves garlic, minced
2 cups cooked, shredded chicken
2-4 ounce cans chopped green chilis
3 -16 ounce cans Great Northern beans
6 cups chicken broth
2 teaspoons cumin
1 1/2 teaspoons oregano
dash red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded Monterey Jack cheese
sour cream
- Heat oil in a large pot over medium high heat.
- Add the onions and garlic. Saute until translucent.
- Add the green chilis, chicken, oregano, cumin and red pepper.
- Add the beans and broth.
- Bring to a boil, reduce heat and simmer for 2 hours.
- Add 1 cup of cheese and season with salt and pepper.
- Serve with additional cheese and sour cream.
