Ingredients
Scale
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 2 cloves minced garlic
- 2 cans (4 oz each) chopped green chiles
- 1 lb. (about 2) boneless skinless chicken breasts, fully cooked and shredded*
- 2 cups of Randall Great Northern Beans, rinsed and drained
- 1 carton (32 oz) reduced sodium chicken broth
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 3/4 cup sour cream or 2% greek yogurt
- 1/2 cup half and half salt, to taste
- Tortilla strips or shredded cheese for garnish (optional)
Instructions
- In a large pan, saute the onion and minced garlic in the olive oil until onions are soft and
- translucent. While the onions are cooking, puree the entire can of green chiles and a
- food processor or blender until smooth.
- Add the chicken, beans, chicken broth, pureed chiles and seasonings to the pot with the
- onions. Bring to a boil. Reduce heat to low, then simmer uncovered for 30 minutes.
- Remove pan from the heat, then stir in sour cream and half and half. Garnish with
- desired toppings.
- *Save time by using a rotisserie chicken that’s already prepared. Dark meat is welcome too!