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This is very good recipe. My family loves this and I usually have the ingredients on hand.


  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 2 (4 ounce) can chopped green chile peppers
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cayenne pepper
  • 2 (14.5 ounce) cans chicken broth
  • 3 cups chopped cooked chicken breast
  • 3 (15 ounce) cans white beans
  • 1 cup shredded Monterey Jack cheese


  • Heat the oil in a large saucepan over medium-low heat.
  • Slowly cook and stir the onion until tender.
  • Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne.
  • Continue to cook and stir the mixture until tender, about 3 minutes.
  • Mix in the chicken broth, chicken and white beans.
  • Simmer 15 minutes, stirring occasionally.
  • Remove the mixture from heat.
  • Slowly stir in the cheese until melted.
  • Serve warm.
  • Tips:
  • I have also made this in a crock pot by just adding all ingredients, except cheese, and cooking on low for about 4-6 hours, or until chicken is done. Leave breast whole for cooking, then just scoop out, debone and chop up, then return to crock pot. Serve with a dollop of sour cream and shredded cheese on top with tortilla chips...YUM

Categories: Main Dish  Poultry 
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