- 1 lb large white beans (dried)
- 6 c chicken broth
- 2 cloves garlic, minced
- 2 med onions, chopped
- 1 tbsp oil
- 2 4-oz cans mild green chilies, chopped
- 2 tsp ground cumin
- 1-1/2 tsp oregano
- 1/4 tsp ground cloves
- 1/4 tsp cayenne pepper
- 4 c diced cooked chicken breast
- 3 c Monterey jack cheese
- Sour cream
Combine beans, broth, garlic, and half the onions in a large soup pot. Bring to a boil. Reduce heat and simmer until beans are soft (2 hours or more), adding more broth or water as necessary.
In a skillet, saute remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add onion mixture to bean mixture. Add chicken and simmer 1 hour.
Serve topped with grated cheese, salsa, and sour cream.
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Submitted By: Teresa Johnson