 |
Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 10 |
|
This was originally printed in the Louisville Courier-Journal in 1989. I was introduced to it by a college roommate, and through a lot of internet searching, finally found the recipe. This recipe works very nicely in a crockpot. Ingredients:
1 lb large white beans (sorted, rinsed) |
6 cups chicken broth |
2 garlic cloves, minced |
2 medium onions, chopped |
1 tablespoon oil |
2 (4 ounce) cans mild green chilies, chopped |
2 teaspoons ground cumin |
1 1/2 teaspoons oregano |
1/4 teaspoon ground cloves |
1/4 teaspoon cayenne pepper |
4 cups diced cooked chicken breasts |
Directions:
1. Combine beans, broth, garlic, and half the onions in a large soup pot.
2. Bring to a boil. Reduce heat, simmer until beans are soft (2 hours or more), adding more broth if necessary.
3. In a skillet, saute remaining onions in oil until tender. Add chiles and seasonings; mix thoroughly. Add to bean mixture. Add chicken and simmer 1 hour.
4. Serve topped with grated Monterey Jack cheese, salsa, and sour cream. I also like to serve tortilla chips on the side.
|
|