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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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You might think that cloves seem out of place among abundant Southwestern flavors, but just a tiny amount enhances the other spices and adds a hint of sweetness. Ingredients:
1 cup dried navy beans |
4 (10 1/2-ounce) cans low-sodium chicken broth |
1 1/4 cups chopped onion |
1 garlic clove, minced |
2 cups chopped cooked chicken breast |
1 teaspoon ground cumin |
3/4 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon ground red pepper |
1/8 teaspoon ground cloves |
1 (4.5-ounce) can chopped green chiles, undrained |
3/4 cup (3 ounces) shredded reduced-fat monterey jack cheese |
Directions:
1. Sort and wash beans; place in a Dutch oven. Cover with water to a depth of 2 inches above beans. Cover and bring to a boil; boil 2 minutes. Remove from heat; let stand 1 hour.
2. Drain beans, and return to Dutch oven; add broth, onion, and garlic. Bring to a boil; cover, reduce heat, and simmer 2 hours.
3. Add chicken and next 6 ingredients; cover and cook 30 minutes. Ladle soup into individual bowls; sprinkle evenly with cheese.
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