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
salsa
sour cream
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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I think we have very similar tastes. When you publish your cookbook, please let me know! ;)
ReplyDeleteYUM and I need to make that!
ReplyDeleteI'm not normally a bean soaker. Is the boiling all you need to do or do you have to soak them overnight? I'm making this this week!
ReplyDeleteI just simmer for a few hours in the chicken stock or if I am in a hurry use canned. Simmered beans have a little more texture. I lite that my kids don't. 6 of one half dozen of the other.
ReplyDeleteThank you sir!
ReplyDeleteMaking again tonight!
ReplyDelete