1 T cooking oil
1/2 cup chopped onion
2 cloves garlic, minced
3 t chili powder
1 t ground cumin
2 15-oz cans great northern beans
1 14-oz chicken broth
1 3/4 cup water
1/2 of a 4.5-oz can of diced green chile peppers
2 cans cooked chicken
2 T snipped fresh parsley
2 6-inch corn tortillas, cut into thin, bite-sized strips
1/4 cup shredded monterey jack cheese.
In large saucepan heat oil over medium heat. Cook and stir onion and garlic in oil until tender; stir in spices and cook for 1 minute. Stir in beans, broth, water and peppers. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in chicken and parsley; cook until heated. Top each serving with tortillas and cheese.
Serves 4
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