Ingredients
The following ingredients have 4 Servings
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon ground pepper
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 1 can (7 oz) Old El Paso™ Chopped Green Chiles
- 1 can (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
- 2 cups chicken stock
- 2 (15.5-ounce) cans great northern beans
- 2 cups cooked chicken
- 1 cup frozen corn
- 1 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup chopped cilantro
- 1 cup shredded Monterey Jack cheese
Instruction
- Heat a Dutch oven over medium heat. Add onions and cook until soft and transparent, about 10 minutes. Add garlic, salt, pepper, cumin, oregano, and cayenne pepper. Cook for 1 minute longer.
- Add chicken stock. Add chiles, enchilada sauce, beans, chicken, corn, and chicken stock.
- Bring to a boil, and reduce to a simmer. Simmer for 20 minutes.
- Add sour cream and cream. Add cilantro. Simmer for another 5 minutes.
- Ladle into bowls and serve with shredded cheese and tortilla chips.
