Prep Time- 15 minutes | Cook Time-40 minutes | Makes Servings
Delicious, amazingly flavorful, and a super cozy meal for the fall and winter months.
Ingredients:
- 2 Tbsp EVOO
- 3 (15 oz) Cans of White beans (Great Northern, White Kidney, or even Chickpeas)
- 2.5-3 Cups of Cooked Chicken- chopped or shredded
- 1.5 Cups Red or Green Bell Pepper – chopped (I prefer red!)
- 1 Cup Onion- Chopped
- 1-2 Fresh Jalapenos – chopped (no seeds or ribs)
- 2.5 tsp Ground Cumin
- 3 Cloves Garlic- chopped
- .5 tsp Salt
- .5 tsp Oregano
- 3.5-4 cups of broth (chicken bone broth or veggie broth are both great)
- Monterey Jack cheese- shredded for on top
- Crusty bread like a baguette or french bread for dipping
* See notes at the bottom for ingredient alternatives and other ideas!
Instructions:
1- Gather all ingredients, Chop and prepare everything as needed.
2- In a large pot on medium heat, add the EVOO and saute the Onion, Bell Pepper, Garlic, and Jalapenos.
3- Add the Cumin, Salt, and Oregano and mix well. Add the Beans, Chicken, and the broth. Let it simmer covered on low for 30 minutes.
4- Warm your Crust Bread, garnish with Cheese and dig in!
NOTES:
This recipe was given to me by my mother-in-law and is one of MG’s favorite meals. I don’t change anything about this recipe at all because its special and delicious, but you may feel free to use any other ingredients.
