Ingredients 1 medium onion, finely chopped
3 tablespoons olive oil1 (4 oz) can chopped green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 (15 ½ oz) cans tan soybeans
1 (14 ½ oz) can chicken broth1
½ cups finely chopped cooked chicken breast
Shredded Monterey Jack cheese (optional)
Soy sour cream (optional)
Salsa (optional)
Instructions In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add soybeans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, soy sour cream and salsa if desired.
Notes Yield: 6 servings