This can be really spicy, so adjust the seasonings to your liking.
Ingredients
2 tbsp olive oil
1 medium onion, chopped
4 cloves of garlic, chopped
2 chicken breasts (I used a whole chicken I had shredded)
2 cans of great northern beans
1 cube of chicken bouillon
6 cups of water (chicken broth or stock can be used in place)
1 tbsp cumin
1/2 tbsp oregano
1/2 tsp cayenne pepper
1/2 tsp red pepper flakes
1 can (4 oz) diced green chilies
1/2 a beer
salt and pepper to taste
8 oz shredded Monterrey Jack cheese
Directions:
Saute the onion and garlic in olive oils over medium heat until softened. Add chicken breasts, beans, oregano, bouillon, water, cumin, oregano, cayenne pepper, and red pepper flakes to the pot. Bring to a boil over high heat then reduce to medium and let simmer for one hour with no lid.
After simmering for one hour you can add the green chilies to the pot. Taste the broth and adjust seasonings as desired. Mash some of the beans to thicken the broth and put back in the pot.
Freeze in gallon bags. To re-heat, just thaw and warm up either on the stove or in crock pot.
To serve:
I used some sour cream in mine along with the monterray jack cheese. Lime would be amazing in this!!!
Enjoy!