LifeStyled By Summer

• 4 (16 oz.) cans Great Northern white beans
• 4 chicken breasts
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 4 garlic gloves, minced
• 2 (4 oz.) cans chopped green chiles
• 2 teaspoons ground cumin
• 2 teaspoons oregano
• 1 teaspoon cayenne pepper
• 4 cups chicken broth
• 3 cups grated Monterey Jack cheese
• Salt and pepper to taste
• Greek yogurt/sour cream for topping

Directions:

Place uncooked chicken in saucepan. Add cold water to cover and bring to a simmer. Cook until tender – 15-20 minutes. Drain, cool, and either cut into cubes or shred.

Heat oil in same pot over medium-high heat. Add onions and sauté until translucent – approximately 10 minutes. Stir in garlic, chiles, cumin, oregano, and cayenne pepper. Sauté 2 minutes. Add undrained beans and chicken broth and bring to a boil.

Reduce heat. Add chicken and cheese. Add salt and pepper to taste. Serve hot, garnished with a dollop of Greek yogurt or sour cream!