1 pound large white beans (you can sort and soak or use pre-soaked great northern beans)
6 cups chicken broth
1 clove minced garlic
1 - 2 medium onions finely chopped
1 Tablespoon oil
2 4-oz cans of chopped mild green chilies
1 and 1/2 - 2 Teaspoons of cumin
1 1/2 teasponn oregano
1/4 teaspoon cayenne pepper
4 cups diced cooked chicken breast
3 cups grated monteray jack cheese
Combine beans and broth in a large soup pot. Bring to a boil. (not necessary if you use
pre-soaked beans.) Add more broth or water as necessary.
In a skillet, sautee onions in the oil until tender. Add chilies and seasonings and mix
thoroughly. Add to bean mixture. Add chicken and simmer one hour.
Serve topped with grated cheese, salsa and sour cream.
** If you desire a thicker base, mash some beans before adding to broth.
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