Ingredients:
2 tbsp vegetable oil
2 onions, chopped
1 green pepper, chopped
7 cloves garlic, crushed
8 oz diced jalapeño
12 oz diced green chiles
1 1/2 tbsp ground cumin
2 tsp dried oregano
2 tsp ground cayenne pepper
1 tsp coriander
1 tsp garlic salt
2 cups chicken broth
4 cups cooked shredded chicken
4 cans cannelini beans, drained
1 can great northern beans, drained
1 can black beans, drained
1 can fire roasted tomatoes, drained
1 can yellow corn, drained
1 cup shredded Monterey Jack cheese
Cilantro (optional as garnish)
Yields about 8-10 servings.
Heat the vegetable oil in a large pot over medium heat. Add the onion and green pepper and saute until tender.
Add in garlic, jalapeño, chiles, cumin, oregano, cayenne pepper, coriander, and garlic salt.
Stir ingredients together and simmer for about 5 minutes.
Mix in the broth, the chicken, and the white beans.
Stir in the black beans, tomatoes, and corn.
Continue to simmer for 15-20 minutes, stirring occasionally. Mix in the cheese.
Serve with a little cheese sprinkled on top, and cilantro, if desired.
Source: allrecipes.com
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