Serves 10
Ingredients:
- 1 pound boneless skinless chicken or turkey pieces, chopped
- 1 onion, chopped
- 2 bell peppers, cored, seeded, and chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 28 ounces chicken broth
- 2 (4 ounce) cans chopped green chilies
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1-1/2 teaspoons chile powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 (14-1/2 ounce) cans great northern beans, drained and rinsed, divided use
- Juice from 2 limes
- 1/4 cup chopped cilantro, optional
In a small saucepan, poach chicken with water to cover. This is the method I use. Remove to cool before shredding.
In a Dutch oven over medium heat, cook onion and peppers in oil until lightly browned.
Add garlic; cook 1 minute longer.
Stir in the broth, chilies, cumin, oregano, chile powder, sugar, salt, and pepper; bring to a boil.
Reduce heat to low.
With a potato masher, mash one can of beans until smooth; add to saucepan.
Add remaining beans to saucepan.
Simmer for 20-30 minutes or until onion and peppers are tender.
Stir in the shredded chicken and simmer 5 minutes more, or until warmed through.
Stir in the lime juice and adjust seasonings to taste.
Top each serving with cilantro. cheese, sour cream, chopped jalapenos, and/or tortilla chips, if desired. read more words!
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