2 medium onions, chopped
4 cups cubed cooked chicken 1
3-15.5 oz. cans great northern beans, rinsed and drained
2 cans (14.5 oz. each) chicken broth
2-4 oz. cans chopped green chiles
2-8 oz. shredded Monterey Jack cheese
In a 3-quart saucepan, sauté onions
in oil until tender. Stir in garlic, chiles and spices;
cook and stir 2-3 minutes more. Add broth, chicken and beans;
simmer uncovered for 15 minutes. Remove from the heat and
stir in cheese until melted. Garnish with sour cream and
jalapenos.
Submitted by Lorraine Stieve, Oakdale Electric
Cooperative
Spicy
White Chili
