2 teaspoons olive oil
1 small onion, chopped
2 (4-ounce) cans diced green chiles
1 tablespoon minced garlic
2 teaspoons ground cumin
1 ½ teaspoons dried oregano, crumbled
1 teaspoon ground black pepper
½ 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 Lite50 Cheddar, grated (about 3 cups)
Optional garnishes: Cabot Light Sour Cream and crushed tortilla chipsEmail Grocery List
HEAT oil over medium heat in a large pan; add onions and cook, stirring, until translucent.
ADD chilies, garlic, cumin, oregano, black pepper and red pepper and stir until fragrant.
ADD stock or broth and beans with liquid; bring chili to simmer
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!