1 TEASPOON EXTRA-VIRGIN OLIVE OIL; 1 POUND GROUND CHICKEN; 1 LARGE ONION CHOPPED; 1 QUART CHICKEN BROTH; 3 CUPS COOKED GREAT NORTHERN BEANS, DRAINED, OR 2 (15-OUNCE) CANS GREAT NORTHERN BEANS, DRAINED AND RINSED; 1 (4-OUNCE) CAN CHOPPED GREEN CHILES; 1/2 CUP CHOPPED RED BELL PEPPER; 1 TEASPOON DRIED OREGANO; 1 TEASPOON GROUND CUMIN; 1/4 TEASPOON GARLIC POWDER; PINCH OF CAYENNE PEPPER; 1 CUP SHREDDED MONTEREY JACK CHEESE.
IN A LARGE SKILLET, HEAT OLIVE OIL OVER MEDIUM HEAT. ADD CHICKEN AND ONION AND SAUTE UNTIL CHICKEN IS THOROUGHLY COOKED. TRANSFER MIXTURE TO A 3-QUART SAUCEPAN. STIR IN CHICKEN BROTH, BEANS, CHILES, BELL PEPPER, OREGANO, CUMING, GARLIC POWDER, AND CAYENNE PEPPER AND BRING TO A BOIL. REDUCE HEAT AND SIMMER 10 MINUTES. REMOVE FROM HEAT AND STIR IN CHEESE. SERVE IMMEDIATELY, AND SAVOR WHILE WAITING FOR SANTA.
Mark R. Levin
Best Price $0.01
or Buy New $15.84
