• 2 lb chicken rotisserie
• 2 can(s) white northern beans
• 1 tbsp olive oil
• 2 medium yellow onion, chopped
• 4 clove(s) garlic, minced
• 8 oz green chiles, chopped (canned)
• 1 1/2 tsp cumin
• 1 1/2 tsp oregano
• 1/4 tsp cloves
• 1/4 tsp crushed red pepper
• 6 cup(s) chicken broth, low sodium
• 3 cup(s) monterey jack cheese (low fat), shredded, divided
• 1 cup(s) salsa
|  | 1. Shred meat from rotisserie chicken.
2. Heat oil in large pot over med-high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chiles, cumin, oregano, cloves and crushed red pepper and saute 2 minutes. Add beans* (drained but not rinsed) and broth and bring to a boil. Reduce heat and simmer. Add chicken and 2 cups of cheese and stir until cheese melts. Season to taste with salt and pepper.
3. Serve with salsa and remaining cheese.
*if time permits, we like to use 1/2 lb. of dried northern beans that we soaked overnight. |
