This recipe was given to me by a close family friend, Sherrill. It instantly became one of my favorites. It is creamy and light all at the same time. It has a nice kick to it too!
Ingredients
3cans Great Northern or Cannelini beansdrained and rinsed
6cupschicken broth
3clovesminced garlic
2medium chopped onions
1-2Tbspolive oil
2- 4ozcans chopped green chili peppers
2tspground cumin
1 1/2tspdried oregano
1/4tspcayenne
4cupscookedchopped chicken breasts
1 1/2cupshalf and half
5cupsshredded monterey jack cheese
Jalapenosoptional
Toppings:
chopped tomatoes
chopped black olives
green onions
sour cream
guacamole or avocado
Instructions
In a large dutch oven, saute the onion in the olive oil. Once the onion has softened, add the chilies (and jalapenos if desired), garlic and seasonings. Cook for three minutes.
Add the drained beans, chicken broth and chicken. Simmer with the lid off for one hour.
Turn off the heat and add the half and half and the cheese. Then reheat on low.
When ready, serve with whatever toppings you want!