Cobble Creek Kitchen

1 lb.boneless, skinless chicken breasts
1Tb. Vegetable oil
1 small white onion, diced
6-8 garlic cloves, minced
1 7oz. can green chiles, drained
2 15oz. cans white beans, undrained
4 c. Chicken broth
1tsp. chicken bouillon granules
2 tsp. ground cumin
2 tsp. dried oregano
1 c sour cream
3 c. shredded Monterey Jack Cheese

1. Cook chicken by desired method. Cool and tear into pieces. Set aside.
2. Heat the oil in a large pot over medium heat. Add the onion and garlic, and cook and stir until the nion is translucent. Add the chicken, chiles, beans, broth, chicken bouillon, cumin, and oregano. SImmer 30-45 min.
3. Add the 1 cup sour cream and cheese, and continue cooking until the cheese is melted. Keep warm until serving.

Serves 6



Submitted by: Corinne Taylor

Categories: Main Dishes , Soups