White Chicken Stew Brew

• 1 tablespoon butter or margarine
• 3 carrots, peeled and chopped
• 1 large onion, chopped
• 1 teaspoon bottled minced garlic
• 1 rotisserie chicken, skinned, boned, and coarsely chopped
• 2 (14-ounce) cans chicken broth
• 1 (4.5-ounce) can chopped green chiles
• 1 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 3 (16-ounce) cans great Northern beans, rinsed and drained
• 1/2 cup whipping cream
• 1/4 cup chopped fresh cilantro (optional)

1. Melt butter in a Dutch oven over low heat; add carrot, onion, and garlic. Saute until tender. Stir in chicken, chicken broth, green chiles, cumin, and red pepper; bring to a boil over medium-high heat. Reduce heat, cover, and simmer 20 minutes.
2. Place beans in a medium bowl, and mash using a potato masher until about half the beans are still whole. Add beans and whipping cream to chicken mixture. Cook 10 minutes over medium heat, stirring frequently, until thickened and hot. Stir in cilantro, if you'd like.

butter, carrots, onion, garlic, rotisserie chicken, chicken broth, green chiles, ground cumin, ground red pepper, great northern beans, whipping cream, fresh cilantro

Taken from www.myrecipes.com/recipe/white-chicken-stew-brew (may not work)