The original recipe called for 2 tbsp of cayenne. I thought that was a bit much for me and my kids, who are kind of wusses when it comes to spicy food.
What you need:
- 2 tbsp. olive oil
- 1 onion, chopped
- 1 1/2 cans chicken broth
- 2 cans great Northern beans
- 1 can chopped green chilies
- 2 cups shredded, cooked chicken
- 3 tbsp. ground cumin
- 2 tbsp. chili powder
- 1/2 tsp. cayenne pepper
- 1 (8 oz.) tub sour cream
- 1 (8 oz.) pkg. Monterey Jack cheese
Heat olive oil over medium heat and cook onions until translucent.
Pour in chicken broth, beans, chilies and chicken. Season with cumin, chili powder and cayenne pepper.
Bring to a boil and then reduce to low. Simmer for 10 minutes.
Stir in sour cream and simmer for 5 more minutes.
Serve with Monterey Jack cheese.