Owned by our farm families in New York & New England — Since 1919
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2 teaspoons olive oil
1 small onion, chopped
2 (4-ounce) cans diced green chiles
1 tablespoon minced garlic
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon ground black pepper
1/2 teaspoon ground red pepper (cayenne)
6 cups chicken stock or broth
3 (15-ounce) cans Great Northern beans
4 cups chopped cooked chicken
12 ounces Cabot Sharp Light Cheddar, grated (about 3 cups)
Optional garnishes: Cabot Light Sour Cream and crushed tortilla chips
1. In large pot, heat oil over medium heat; add onions and cook, stirring, until translucent.
2. Add chilies, garlic, cumin, oregano, black pepper and red pepper and stir until fragrant.
3. Add stock or broth and beans with liquid; bring chili to simmer.
4. Add chicken and cheese, stirring just until cheese is melted. Serve topped with sour cream and tortilla chips if desired.
Recipe courtesy of Danielle Elliott Smith, 2011 Soup Swap Winner!