1 TBSP Citrus Habanero Olive Oil
1 Onion, Chopped
3 Cloves Garlic, Crushed
1 4 oz Can, diced Jalapeño
1 4 oz Can, Green Chili
2 Tsp ground Cumin
1 Tsp dried Oregano
2 (14.5 oz) cans Chicken Broth 3 C Cooked, Chopped Chicken Breasts
3 (15 oz) cans White Beans
1 C shredded Monterey Jack cheese & Sour Cream
Heat Olive Oil in pan over medium low heat and slowly cook onion until tender. Mix in garlic, jalapeño, green chili, cumin and oregano.
Cook until the mixture is tender.
Mix in broth, chicken and beans. Simmer 15 minutes, stirring occasionally. Serve hot with cheese and sour cream on top.
Goes fabulously with the Southwest Green Chili Cornbread!