Salsa Senorita White Bean Chicken Chili

Salsa Senorita White Bean Chicken Chili

4 (15oz ) cans white beans, rinsed and drained
2 lbs. boneless chicken - cooked and shredded
1 Tbsp. olive oil
1 large onion, chopped
4 minced garlic cloves
1 jar Salsa Senorita
2 tsp. ground cumin
1 1/2 tsp. oregano
¼ tsp. cloves
¼ tsp. cayenne
6 cups chicken broth
3 cups Monterrey jack cheese, grated
Sour cream

Heat oil and spices and cook for 2 minutes.  Add to beans and stock.  Bring to a boil and reduce to simmer for 10 minutes.  Add chicken and 1 cup of cheese.  Simmer for 30 minutes.  Garnish with sour cream, cilantro and leftover cheese.

Salsa Senorita Cornbread

1 package of cornbread mix
6 oz of Salsa Senorita

Follow directions on cornbread mix.  Add 6oz of Salsa Senorita and mix well.  Bake according to directions on the mix.

GDA Cooking - February 22, 2011