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.
The Advantium Oven from Gerrit’s Appliance is so great!
I love mine!