1 rotisserie chicken, bones and skin discarded, meat shredded
1 large can diced green chiles
6 cups low sodium chicken broth
1 can cannelini (white kidney) beans, drained and rinsed
1 tsp ground cumin
1 tsp salt
1 tsp ground black pepper
3 cloves garlic, minced
1 yellow onion, diced
2 tablespoons butter
2 tablespoons all-purpose flour
Heat butter over medium high heat in a large dutch-oven. When melted, add onion and saute until translucent, 4-5 minutes. Add garlic and cook until fragrant, 1 minute. Add flour and stir to form a paste. Pour in chicken broth while whisking constantly. Bring to a simmer. Add chicken, green chiles, cannelini beans, cumin, salt, and pepper. Simmer uncovered 20 minutes and serve. Garnish with lime wedges and sour cream as desired.
1 large can diced green chiles
6 cups low sodium chicken broth
1 can cannelini (white kidney) beans, drained and rinsed
1 tsp ground cumin
1 tsp salt
1 tsp ground black pepper
3 cloves garlic, minced
1 yellow onion, diced
2 tablespoons butter
2 tablespoons all-purpose flour
Heat butter over medium high heat in a large dutch-oven. When melted, add onion and saute until translucent, 4-5 minutes. Add garlic and cook until fragrant, 1 minute. Add flour and stir to form a paste. Pour in chicken broth while whisking constantly. Bring to a simmer. Add chicken, green chiles, cannelini beans, cumin, salt, and pepper. Simmer uncovered 20 minutes and serve. Garnish with lime wedges and sour cream as desired.
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