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Prep Time: 5 minutesCook Time: 1 hours, 15 minutesTotal: 1 hours, 20 minutesServings: 8Author : Rachel GurkIngredients Remove All · Remove Spices · Remove Staples
1 medium yellow onion, chopped 1 tablespoon olive oil 1 cup salsa (I use medium) 1 1/2 teaspoons dried Mexican oregano 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper salt and pepper to taste 48 oz. jar great Northern beans, rinsed and drained 1 can (15 oz.) black beans, rinsed and drained 1 can (15.25 oz.) yellow corn, drained (frozen corn is fine, too) 1 can (14.5 oz.) can low-sodium diced tomatoes, drained 4 chicken breasts, poached (or baked), cubed or shredded 4 cans (15 oz. each) reduced sodium chicken broth (or 5 cups of homemade broth) 2 cups shredded Monterey Jack cheese Optional toppings: tortilla strips or chips, fresh cilantro, sour cream, sliced avocado, etc.
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Add to ChromeStep 1
Heat oil in large pot or Dutch oven over medium-high heat. Sauté onion in oil until tender. Add salsa, cumin, oregano, and cayenne pepper.
Step 2
Add great Northern beans, black beans, corn, diced tomatoes, chicken, and chicken broth. Mix thoroughly, bring to a boil, reduce heat and simmer for one hour (see note).
Step 3
Right before serving, add cheese and stir until melted. Or, if you prefer, sprinkle the cheese on top of each serving.