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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.
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