- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, crushed
- 1 (4 ounce) can diced jalapeno peppers
- 1 (4 ounce) can chopped green chile peppers
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cayenne pepper
- 2 (14.5 ounce) cans chicken broth
- 3 cups chopped cooked chicken breast
- 3 (15 ounce) cans white beans
- 1 cup shredded Monterey Jack cheese
- Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
- Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.
*Sometimes I add a can of corn to this as well, and omit the jalepenos. I cut the spices in half from the original recipe, because this is pretty hot. I like to top it with sour cream, a little extra cheese, and crushed up tortilla chips. Yum!