Place Chicken in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through. Shred the chicken and set aside.
Heat Olive Oil in the same pot over medium heat. Add Yellow Onion and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more.
Add Chicken Broth, Great Northern Beans, Diced Green Chilies, Cumin, Oregano, Cayenne Pepper, Salt, and Black Pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
Add shredded Chicken to the pot and heat through.
Serve hot, topped with Sour Cream and Chopped Cilantro.
Ingredients
6
1.5 lbs680 gChicken-boneless, skinless breasts
1 tbsp15 mLOlive Oil
1 medium150 gYellow Onion-diced
2 cloves6 gGarlic-minced
4 cups950 mLChicken Broth
2 cans400 g eachGreat Northern Beans-rinsed and drained
1 can113 gDiced Green Chilies
1 tsp5 mLCumin
1/2 tsp2.5 mLOregano
1/4 tsp1.25 mLCayenne Pepper
Saltto taste
Black Pepperto taste
1/2 cup120 mLSour Cream
1/4 cup30 mLChopped Cilantro
Equipment
Large pot
Cutting board
Knife
Instructions
Place Chicken in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through. Shred the chicken and set aside.
Heat Olive Oil in the same pot over medium heat. Add Yellow Onion and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more.
Add Chicken Broth, Great Northern Beans, Diced Green Chilies, Cumin, Oregano, Cayenne Pepper, Salt, and Black Pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
Add shredded Chicken to the pot and heat through.
Serve hot, topped with Sour Cream and Chopped Cilantro.
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