It’s actually more the consistency of a chunky soup IMO, but it’s got a nice kick to it, and good on a freakin’ cold day like today. The original is over at Allrecipes.com, and below is my version.
1.5-2 T butter (for browning chicken, use oil if you prefer)
1.5# chicken breasts, cubed
1/2 c. chopped onion
1-1.5 c. chicken broth (divided, need 1 c. minimum)
1 4oz can chopped green chiles
2-3 15oz cans Great Northern Beans
3 cloves garlic, minced
1.5 t ground cumin
1.5 t dried oregano
1 t cilantro
1/2 t crushed red pepper
Brown chicken in melted butter over medium heat. Add onions and garlic, cook over medium low heat until onions are translucent/tender. Transfer to colander and let drain.
Add 1 c. of the chicken broth & the chiles to the pot, bring to a boil.
Stir in the spices, 2 of the cans of beans, and the chicken/onion/garlic. Bring to a boil again and let boil for 3-5 minutes. Reduce heat to low and let simmer 30 minutes.
Check it at about the 15 minute point, if too thick, add some of the remaining chicken stock, if too thin, add some of the remaining beans. If after 30 minutes it’s too thick/thin, you can still add the beans or broth then and just let it go another 15 minutes or so. Thick/thin is totally your call - just get to the consistency you like. If you think it’s too spicy, add more of the beans.
Any leftover chicken broth can be frozen and used later.
