Ingredients
1 large sweet onion, chopped
4 large cloves garlic, chopped
3 Tbsp. olive oil
6 C. chicken broth (6 cups water, and 6 teaspoons, Organic Better Than Bouillon Chicken Base)
3 (15 oz.) cans Great Northern beans, drained
4 C. cooked chicken breast, cut into bite sized pieces
3 4 oz. can diced green chiles
2 tablespoons, ground cumin
Handful of jarred jalapeños
Garnish: sour cream or plain yogurt, shredded cheddar cheese
Directions
- In a large pot over medium heat, sauté onion and garlic in olive oil until tender.
- Stir in remaining ingredients except garnish.
- Bring to a low boil, stirring frequently.
- Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.
- Top each bowl with a dollop of sour cream and a sprinkle of cheese.
- Serve with Blue Corn tortilla chips
