Makes 8 servings
Active Prep Time: 30 minutes Simmer Time: 45 minutes
“I got this recipe from my husband’s Aunt Laine. I tried it when we were vacationing in Nebraska and I thought it was one of the yummiest things I’d ever had. Everyone who tries it loves it. If you can talk hubby into swinging by the supermarket for fresh 5:00 bread, it is perfect with this.”
3 boneless skinless chicken breasts
3 cloves garlic
2 tablespoons vegetable oil
1 14 1/2-ounce can chicken broth
1 4.5 ounce can green chilies
3 15-ounce cans Great Northern beans
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1 cup sour cream
1 cup shredded Monterey Jack cheese
1) Boil chicken breasts in a large pot. Remove chicken, cut into 1″ cubes and set aside. Reserve 1 cup of chicken water and dump the rest.
2) In the same pot, sauté onion and garlic in vegetable oil onions are clear. Add the following: chicken broth, chicken water reserve, green chilies, beans, cumin, red pepper, oregano, and salt.
3) Simmer for 1/2 hour. Add sour cream and cheese. Continue simmering long enough for cheese to melt – about 15 minutes.