• Prep Time

    20M

    Cook Time

    60M

    Total Time

    80M

    Serves

    4-6

    Description

    A nice change from the red chili.

    Ingredients

    • 1 onion, diced
    • 1 cup salsa verde
    • 1 tbsp ground cumin
    • 1 tsp black pepper
    • 1 tsp salt
    • 1 tsp dried oregano
    • 1/2 tsp minced garlic
    • 2 tbsp olive oil
    • 1 lb boneless chicken breast, diced
    • 1/2 cup shredded Monterey Jack cheese (garnish)
    • sour cream (garnish)
    • cilantro, diced (garnish)
    • 1 (4 oz) can diced green chilis
    • 2 (15.5 oz) cans Great Northern beans
    • 1 (32 oz) container chicken stock

    Directions

    1. Dice up the chicken and onion. The green chili should already be diced but if not please do so.
    2. Heat stock pot on high with olive oil.
    3. Add chicken and brown. Add onion, cooking until translucent.
    4. Drain and rinse beans. Add to chicken.
    5. Add following ingredients: stock, salsa, cumin, garlic, oregano, salt, and pepper.
    6. Bring to a boil, turn down to a simmer for 1 hour, stirring occasionally.
    7. When serving add cheese, sour cream and diced cilantro as desired.