My friend Lynnie, knowing that we do soup night on Mondays, sent me this recipe from a mutual friend Nancy Greenwold. With the exception of the chiles (I used a few tablespoons of salsa) I am able to get all the ingredients in Japan. It was REALLY yummy. I liked its simplicity; the cheese made it rich. (I made the sour cream out of drained yoghurt). Only one of our children didn’t take to it too well, but she has never been much of a bean kind of girl.
2 med. chopped onions
4 cloves garlic minced
2 TBls. butter
3 cups chicken broth
16 oz. sour cream (light is ok)
8 oz. can mild chiles
1/2 tsp. oregano
3 16 oz. cans white northern beans
2# chicken breasts cooked and chopped
3 cups monterey jack chesse shredded
saute onions and garlic in butter
add beans and chicken broth
bring to boil and add chicken, sour cream,
chiles and oregano
simmer over low heat stirring often for 45 min. (I added the cheese and sour cream at the end).
My friend says it freezes well.