2 tsp Olive oil
1 Yellow onion, chopped
4 Cloves garlic, minced
3 cups Shredded chicken (from a rotisserie chicken)
1 (16 oz) can Green enchilada sauce
1 (4 oz) can Diced green chiles
2 (15.5) can Great northern white beans, drained and rinsed
4 cups Chicken stock
2 Small zucchini, chopped
1 Green bell peppers, diced
1 tbsp Ground cumin
1 tsp Salt
½ tsp Ground pepper
Diced green onions
- Heat the olive oil in a medium sized pot over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add in the garlic and cook for 2 more minutes.
- Add in all remaining ingredients and bring to a simmer. Allow to cook for 20-30 minutes until vegetables are soft. Adjust seasoning as needed and serve warm topped with garnishes of your choice.
FOR ALL MY COOKIN WITH BROOK RECIPES, CLICK HERE!
The Advantium Oven from Gerrit’s Appliance is so great!
I love mine!