White Chili in a Tortilla Bowl Recipe
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2 tablespoons olive oil
2 onions, chopped
4 cloves garlic, minced
4 cooked, boneless chicken breast half, chopped
3 cans chicken broth - 14,5 oz. each
2 cans green chili peppers - 4 oz. each, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
5 cans Great Northern beans (or any white bean of your choice) - 14.5 oz. each, undrained
1 cup shredded Monterey Jack cheese
Optional: Sour Cream
Optional for extra heat: add two 4 oz cans jalapeno peppers, chopped
Heat the oil in a large pot over medium heat. Add the onions and garlic and sauté for 10 minutes, or until onions are tender.
Add the chicken, chicken broth, chili and/or jalapeno peppers, cumin, oregano, and cayenne pepper; bring to a boil.
Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly.
Line bowls with flour tortillas, pour chili into individual bowls.
Top with the cheese and/or sour cream.
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