Thursday, November 15, 2007
3 pounds chicken breasts
2 tablespoons olive oil
2 onions, chopped
4 cloves garlic, minced
2 (4 oz. ) cans chopped green chiles
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
5 (14.5 oz. ) cans great northern beans, drained
Place the chicken breasts into a large stock pot. Barely cover with water, and bring to a boil. Cook through. Remove chicken, and cool.
In a skillet, heat olive oil on low. Add onions and garlic. Saute until tender, about 10 minutes.
Shred chicken, and add back to stock. Add sauteed onion and garlic mixture, along with green chiles, cumin, oregano, and cayenne pepper. Bring to a boil.
Reduce heat to low, and add the beans. Simmer for 30 minutes. Serve with tortilla chips, sour cream, and cheese.