Ingredients
1 tbsp olive oil
1 onion, chopped
3 cloves minced garlic
4 oz diced jalapeño peppers
4 oz chopped green chiles
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground cayenne pepper
1 tsp ground white pepper
28 oz. chicken stock
3 15oz cans of white kidney beans (navy beans)
1 rotisserie chicken, deboned and meat cut into bite size pieces
shredded monterrey jack cheese (optional)
Directions
Heat oil in large sauce pan over medium heat. Cook onion until translucent and tender. Mix in garlic, jalapeños, green chiles, cumin, oregano, and cayenne/white pepper. Cook until garlic and peppers are tender and spices are aromatic (~5 minutes). Add chicken broth, beans (undrained), and chicken. Allow to simmer, uncovered, at least 30 minutes, stirring occasionally.
Ladle into bowls and enjoy! Optionally, top with shredded cheese and/or pair with cornbread.
Warning: This recipe is spicy! If you want something that won't leave you sweating, omit the cayenne pepper and/or jalapeños.
1 tbsp olive oil
1 onion, chopped
3 cloves minced garlic
4 oz diced jalapeño peppers
4 oz chopped green chiles
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground cayenne pepper
1 tsp ground white pepper
28 oz. chicken stock
3 15oz cans of white kidney beans (navy beans)
1 rotisserie chicken, deboned and meat cut into bite size pieces
shredded monterrey jack cheese (optional)
Directions
Heat oil in large sauce pan over medium heat. Cook onion until translucent and tender. Mix in garlic, jalapeños, green chiles, cumin, oregano, and cayenne/white pepper. Cook until garlic and peppers are tender and spices are aromatic (~5 minutes). Add chicken broth, beans (undrained), and chicken. Allow to simmer, uncovered, at least 30 minutes, stirring occasionally.
Ladle into bowls and enjoy! Optionally, top with shredded cheese and/or pair with cornbread.
Warning: This recipe is spicy! If you want something that won't leave you sweating, omit the cayenne pepper and/or jalapeños.
