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Author: Laura S. Kirkley


  • 1 tablespoon, butter
  • 2 medium/large, onions – chopped
  • 8 cloves, garlic – minced
  • 1 7 oz can, green chiles – diced, with liquid or oven roasted (see Colorado Green Chili)
  • 2 15 oz cans, northern white beans – with liquid
  • 2 14 oz cans, chicken broth
  • 2 teaspoons, oregano leaves
  • 4 teaspoons, cumin powder
  • 1 teaspoon, cayenne pepper
  • 4 cups, chicken – hand-shredded
  • 1 cup, sour cream
  • 3 cups, Monterey Jack cheese – shredded


  • sour cream
  • green onion – chopped include green tops
  • cilantro – chopped
  • tomatoes – chopped


Saute onions in butter until tender

Add garlic and continue to saute for 30 seconds to 1 minute

Add green chilies with liquid and continue to saute for 30 seconds to 1 minute

Add Northern White Beans and Chicken Broth, bring to simmer

Add oregano leaves, cumin powder, and cayenne pepper, bring to simmer

Add chicken and once again bring to a simmer

Simmer for 30 minutes

Add sour cream and Monterey Jack cheese

Heat until cheese melts

Garnish with sour cream, green onions, cilantro and chopped tomatoes

Posted by:il Fustino

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