Serves 6
Ingredients
7 tablespoons olive or vegetable oil, divided
3 medium onions, diced
3 cloves garlic, minced
5 tablespoons all purpose flour
1 tablespoon chili powder
2 teaspoon ground cumin
3 fruity mild chili peppers (like hungarian hot wax or aneheim), ribs & seeds removed, minced
2 - 16 oz cans great northern beans, drained
8 oz sour cream
8 oz Monterrey jack cheese, grated
Salt & pepper to taste
Directions
Heat 3 tablespoons olive oil in Dutch oven over medium heat. Sauté onions until translucent. Reduce heat to medium low. Add garlic and cook for 30 seconds. Add additional 4 tablespoons oil and bloom spices and peppers for an additional 45 seconds or until fragrant but not scorched. Add flour and stir about one minute. Whisk in Smart Chicken Classic Chicken Bone Broth and one carton of water, and bring to simmer.
Add diced chicken and simmer until cooked through and flavors meld. While chicken cooks, mash one can of the beans with a fork or potato masher.
When chicken is cooked through add beans (whole and mashed). Stir and simmer on low heat until slightly thickened, about 10 minutes. Stir in sour cream. Adjust seasoning with salt and pepper. Garnish with grated Monterey Jack cheese and serve with corn chips.