1 Onion (chopped)
2 Cloves Garlic (minced)
2 Tbsp Flour
2 Boneless Chicken Breasts (cooked & chopped)
1 Can Chicken Broth
1 4 oz Can Green Chilies (diced)
1 1/2 tsp Ground Cumin
1 1/2 tsp Oregano
1/2 tsp Tabasco (optional to taste...)
3 14.5 oz Cans Great Northern Beans (separated)
1 C Shredded Monterey Jack Cheese
In a large sauce pot, saute onion and garlic in the olive oil until tender. Sprinkle the flour and coat the onion mixture well. Add broth, chicken, chilies, seasonings and 1 1/2 cans of great northern beans. (In a blender, blend the remaining 1 1/2 cans of beans until smooth and add to pot.) Heat to boiling, stirring often to prevent settling and scorching, reduce heat and simmer for 10 minutes. Sprinkle cheese over each individual serving.
(This tastes a little like a chicken enchilada soup...It's yummy! Serve with fresh french bread or cornbread and honeybutter.)
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