1 lb boneless skinless chicken breast, chopped
1 med onion, chopped
1 T olive oil
2 cloves garlic, minced
2 cans (14 oz each) chicken broth
1 can (4oz) chopped green chilies
2 t ground cumin
2 t dried oregano
1/4 - 1/2 t cayenne pepper
3 cans (14.5 oz each) Great Northern beans, drained, divided
1 C monterrey jack cheese, shredded
chopped jalapeno pepper, optional
In a dutch oven over a medium heat, cook chicken and onion in oil until lightly browned. Add garlic, cook 1 min longer. Stir in the broth, chilies, cumin, oregano and cayenne. Bring to a boil.
Reduce heat to low. With a potato masher, mash 1 can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 mins until chicken is no longer pink and onion is tender.
Top each serving with cheese and jalapeno pepper, if desired. Yield 10 servings.
