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 Lite50 Sharp Cheddar, grated (about 3 cups)
Optional garnishes: Cabot Light Sour Cream and crushed tortilla chips
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.
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