This is one of my very favorite meals to cook for a crowd during the fall/winter! It’s so warm and cozy and ALWAYS a crowd pleaser! Y’all- it’s SO GOOD.

Ingredients:

• 2lbs boneless, skinless chicken breasts cut into bite size pieces
• 6tbsp butter
• 1 onion chopped
• 2 jalapeno peppers, seeded and minced
• 3 cloves of glaric, minced
• 6 cups of chicken broth
• 2 cans of great northern beans, rinsed and drained
• 2 cans of chopped green chilis
• 1 8oz carton heavy whipping cream
• 1/2 cup of fresh cilantro, chopped
• 1 Tbsp ground cumin
• 1 tsp ground corander
• 1 8oz carton of sour cream
• 1 8oz pkg Monterey jack cheese, shredded

Directions:

1. Lightly season chicken with salt and pepper
2. Melt butter in a large dutch oven over medium-high heat. Add chicken onion, jalapenos, and garlic; cook, stirring occasionally until chicken is done and onion is tender.
3. Stir in broth, beans, and chilies, bring to a boil over medium heat. Reduce heat, and simmer for 30 minutes
4. Stir in cream, cilantro, cumin, and coriander; simmer for 10 minutes or until slightly thickened.
5. Gradually stir in sour cream and cheese, stirring until cheese is melted.

I serve with a little more cheese and some tortilla chips! Enjoy!!