Ingredients
1 pound boneless skinless chicken breasts, chopped1 medium onion, chopped1 tablespoon olive oil2 garlic cloves, minced2 cans (14 ounces each) chicken broth1 can (4 ounces) chopped green chiles2 teaspoons ground cumin2 teaspoons dried oregano1-1/2 teaspoons cayenne pepper3 cans (14-1/2 ounces each) great northern beans, drained, divided1 cup shredded Monterey Jack cheeseSliced jalapeno pepper, optional
Preparation
In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil.
Reduce heat to low. With a potato masher, mash 1 can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.
Top each serving with cheese and, if desired, jalapeno pepper.
