Wednesday, August 11, 2010

1 tablespoon vegetable oil
3/4 cup diced onion
2 teaspoons minced garlic
1 (4-ounce) can diced green chiles (or diced jalapeno peppers, if you like it hot!)
2 teaspoons ground cumin
1 teaspoon dried oregano
1/8 teaspoon ground cayenne pepper
Salt and black pepper, to taste
5 cups chicken broth
3 cups chopped, cooked chicken breast
2 (15-ounce) cans white beans, drained and rinsed (I use one cannelini and one great northern)
1 cup frozen corn kernels
1 cup shredded Monterey Jack cheese
Sour cream and fresh cilantro, to garnish

1. Heat the oil in a Dutch oven or large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, green chiles, and seasonings. Continue to cook and stir the mixture, about 3 minutes. Mix in the chicken broth, chicken, white beans, and corn. Simmer 20-30 minutes, stirring occasionally.
2. Remove from heat. Ladle into bowls. Top with cheese, a dollop of sour cream, and chopped fresh cilantro. Serve warm.