Enjoy a change of pace with this tasty play on chili!
1 medium onion, chopped
1 tbsp olive oil
2 garlic cloves, minced
4 boneless skinless chicken breast halves, diced into cubes
2 cans (14 oz each) chicken broth
1 can (4 oz) green chilies
2 tsp ground cumin
2 tsp dried oregano
1-1/2 tsp cayenne pepper
3 cans (14-1/2 oz each) great northern beans, drained, divided
1 cup (4 oz) shredded Monterey Jack cheese
Chopped jalapeno pepper (optional)
In a large saucepan over medium heat, cook onion in oil for 10 minutes or until tender. Add garlic; cook 1 minute longer. Add the chicken, broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil.
Reduce heat to low. With a potato masher or a fork, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated through. Top servings with cheese and jalapenos!
Image: Wikimedia Commons