3-5 Poblano Chilis, Roasted, Skinned and Chopped (OR 2-4oz cans chopped green chilis)
1 1/2 C. chopped cooked chicken (try my Kicky Grilled Chicken)
Extra Virgin Olive Oil
1 med onion, finely chopped
2-3 garlic cloves, minced or pressed
Big splash White Wine
1 tsp. Cumin
1 tsp. dried Oregano
Kosher Salt and Fresh Ground Pepper to taste
3 C. broth (chicken, veggie or beef)
1 C. water
2 cans Great Northern Beans (or Pinto)
1 1/2 C. shredded cheese (cheedar, colby/jack, or monterey jack are good choices)
1 C. plain greek yogurt (or light sour cream)
Optional toppings: shredded cheese, yogurt or sour cream, crumbled tortilla chips
Heat 1 Tbsp. Olive Oil in a Dutch oven or heavy pot, over medium heat. Add onion and garlic and saute until golden. Drop in chilis, chicken and spices, stir. Add white wine, stir and simmer 2-3 minutes. Add broth, water and beans. Bring to a boil, cover pot and reduce to a simmer. Simmer 30 minutes.
Sprinkle cheese in slowly, stirring to melt. Add yogurt (or sour cream), stirring to combine.
Once served into bowls, top with cheese, yogurt and crumbled chips if desired.
I like to serve this with a hot cheesy cornbread! :)