Submitted by: Andrea Pocreva from San Antonio, TX
2 onions, chopped
1 T. olive oil
6 c. chicken broth
6 15-1/2 oz. cans Great Northern beans, drained and rinsed
3 5-oz. cans chicken, drained
2 4-oz. cans diced green chiles
2 t. ground cumin
1 t. garlic powder
1-1/2 t. dried oregano
1/4 t. white pepper
12-oz. container sour cream
3 c. shredded Monterey Jack cheese
In a large stockpot over medium heat, sauté onions in oil until tender. Stir in remaining ingredients except sour cream and cheese. Simmer for 30 minutes, stirring frequently, until heated through. Shortly before serving, add sour cream and cheese. Stir until cheese is melted. Serves 16 to 20.
I only made 1/2 of the recipe since there are only the two of us…still plenty left over for another day.
I also did not use the canned chicken…..I used 2 boneless chicken breasts, cut them into cubes and sautéed with the onions.
I also added a little chili powder.