We roasted a chicken on the Big Green Egg (Costco had organic whole chickens for a good price.) But I think you could boil some chicken or get a rotisserie chicken at the grocery store to speed this recipe up even more.
It is spicy and tastes great on these cold days! Enjoy!
Ingredients
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese
Directions
1.Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
2.Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.
Who is this from??
ReplyDeleteAnna
ReplyDeleteFrom Kate:
ReplyDeleteAnna, I usually put a can of corn & a can of garbanzo beans in my chicken chili. When I went to Camp-Crop-alot, she served her chicken chili with Fritos to drop in the soup. It was instead of having crackers & it made it seem like noodles -- only really tasty ones! (love Fritos!)
I thought about adding corn and forgot. Will have to try it next time. Your suggestion on Fritos is a must! Love, Anna
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