• Lees Market
  • 796 Main Rd PO Box 4120, Westport, MA 02790
  • Phone: (508) 636-3348 Fax: (508) 636-3114
  • Prep Time

    20M

    Cook Time

    60M

    Total Time

    80M

    Serves

    4-6

    Description

    A nice change from the red chili.

    Ingredients

    • 1 (32 oz) container chicken stock
    • 2 (15.5 oz) cans Great Northern beans
    • 1 (4 oz) can diced green chilis
    • cilantro, diced (garnish)
    • sour cream (garnish)
    • 1/2 cup shredded Monterey Jack cheese (garnish)
    • 1 lb boneless chicken breast, diced
    • 2 tbsp olive oil
    • 1/2 tsp minced garlic
    • 1 tsp dried oregano
    • 1 tsp salt
    • 1 tsp black pepper
    • 1 tbsp ground cumin
    • 1 cup salsa verde
    • 1 onion, diced

    Directions

    1. Dice up the chicken and onion. The green chili should already be diced but if not please do so.
    2. Heat stock pot on high with olive oil.
    3. Add chicken and brown. Add onion, cooking until translucent.
    4. Drain and rinse beans. Add to chicken.
    5. Add following ingredients: stock, salsa, cumin, garlic, oregano, salt, and pepper.
    6. Bring to a boil, turn down to a simmer for 1 hour, stirring occasionally.
    7. When serving add cheese, sour cream and diced cilantro as desired.