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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 6 |
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For a buffet, serve with chopped tomatoes, parsley, ripe olives, guacamole, scallions, sour cream, crumbled tortilla chips, or salsa cruda. Ingredients:
1 lb great northern bean |
6 cups chicken broth |
2 garlic cloves, chopped |
2 medium onions, chopped |
1 tablespoon oil |
2 (4 ounce) cans chopped green chilies |
2 teaspoons ground cumin |
1 1/2 teaspoons dried oregano |
1/4 teaspoon ground cloves |
1/4 teaspoon cayenne pepper |
4 cups diced cooked chicken breasts |
3 cups grated monterey jack cheese |
Directions:
1. Combine beans, chicken broth, garlic, and 1/2 of onions in large soup kettle.
2. Bring to boil and simmer until beans are tender- 3 hours or more.
3. Add more broth if necessary.
4. Saute remaining onions in oil until tender- add chilies and seasonings, mix thoroughly.
5. Add to bean mixture.
6. Add chicken and continue to simmer 1 hour.
7. Serve topped with grated cheese.
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