1 medium onion, chopped
3 Tbsp. olive oil
1 (4 oz.) can chopped green chilies, drained
3 Tbsp. all-purpose flour
2 tsp. ground cumin
2 (16 oz.) cans navy beans
1 (14 1/2 oz.) can chicken broth
1 1/2 c. finely chopped cooked chicken breast
shredded Monterey Jack cheese
In skillet, cook onions in oil for 4 minutes or until transparent.
Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans
and chicken broth; bring to boil. Reduce heat; simmer for 10 minutes
or until thickens. Add chicken; cook until hot. Garnish with
cheese, sour cream and salsa.
This recipe is from an actual cookbook printed by Fundcraft Publishing!
1,000,000+ free recipes and free software at: Cookbooks.com!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.