Ingredients
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3 cups chicken, cooked and shredded
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1 cup corn (we used canned)
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4 cloves garlic, minced
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30 oz Great Northern or cannellini bean
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8 oz green chilies
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2 jalapenos diced
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1 lime, juiced
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1/2 tsp oregano, dried
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1 yellow onion, chopped
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4 cups chicken broth
- 1/2 tsp ancho chili powder
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp olive oil
- 1 and 1/2 tsp cumin
- 4 oz cream cheese
Toppings (optional)
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Corn chips
-
Monterey Jack Cheese
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Sour Cream
- Cilantro
- Jalapeno Slices
- Place 1 cup of beans in blender with 1/2 cup of chicken broth and blend until smooth. Set aside. In a Dutch oven or heavy pot, melt butter along with oil over medium heat. Add onions and jalapenos. Sauté until softened, 4-6 minutes. Add garlic and sauté for another minute.
- Then add the pureed beans and broth mixture, remaining broth, remaining beans, green chilies, corn, lime juice, cumin, ancho chili powder, oregano, salt, pepper, smoked paprika and cayenne pepper. Bring this to a boil and drop heat to a simmer.
- Cook for 25-30 minutes. Make sure to stir occasionally.
- Add shredded chicken and simmer for an additional 10 minutes.
- Turn heat off and stir in cream cheese.
- Serve with toppings of your choice. We used sour cream, blue corn tortilla chips and sliced jalapenos. Cheese and slice avocado would be good toppings as well. Enjoy!
