Ingredients
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4 boneless skinless chicken breasts
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1 (16 ounce) jar navy beans
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6 cups chicken broth
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2 garlic cloves, minced
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1 medium onion, chopped
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1 (7 ounce) can diced green chilies, drained
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2 teaspoons cumin
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1 1/2 teaspoons oregano
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1/4 teaspoon cayenne pepper (or less, to taste)
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sour cream (to garnish)
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grated white cheddar cheese (to garnish)
Instructions
- Combine chicken breasts, beans, broth, garlic, onions, chilies and spices in a large stock pot. Bring to a boil and simmer for approximately 45 minutes to 1 hour, until chicken is cooked thoroughly.
- Remove chicken and cut into bite sized pieces when slightly cooled (enough to handle.).
- Add chicken back into the soup and simmer for about 10 minutes, until heated through.
- Serve with sour cream and grated cheese as a garnish.