Original recipe is here, but I made some adjustments.
1 Tbsp olive oil
2 med onions (chopped)
4 cloves garlic (minced)
1 7-oz cans chopped green chilies
2-3 pieces of chicken
2 tsp ground cumin
1.5 tsp dried oregano (crumbled)
¼ tsp cayenne or crushed red pepper
3 16-oz cans, Great Northern beans
(drained and rinsed)
6 cups chicken broth
Instead of Great Northern Beans, I used some Cannellini/White Kidney Beans and a can of navy beans that I had on hand, instead of onions, I used some leftover trinity/mirepoix (onions/bell peppers/celery) that I had in the freezer and I used some canned chicken that I had in my pantry. I also added a pinch of some smoked paprika from the farmers market that I wanted to try. I just sauteed everything in the pot I was cooking with because I do not have an iron skillet as the blog suggested. I am slightly editing the recipe from the blog to reflect these changes:
Prepare all the ingredients as listed above.
Heat the olive oil in the pot on medium-high heat
Add the chicken and onions, Wait until they’re translucent, then add garlic, chilies, chicken, cumin, oregano, paprika and hot pepper. Easy on the cayenne if this is you first time using it. After two minutes, add the beans and the chicken broth (I just used the whole box).
After bringing the mix to a boil, lower heat to a medium-low temperature and simmer for at least 2 hours. If it looks too dry add more broth to the mix.
The cayenne added a kick and spice to it, and the dish kept me warm over the cold snap we had here this week as well. I shared some with a friend of mine and he seemed to like it too (and he is the type to tell me otherwise if it didn't taste good).