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overnight chicken breasts chicken stock onions garlic green chilies ground cumin oregano cayenne pepper olive oil grated Monterey sour cream
Viewed: 41 - Published at: 5 years agoIngredients
- 1 lb. great white northern beans, soaked overnight
- 2 lbs. boneless chicken breasts
- 6 c. chicken stock
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 2 - 4 oz. cans green chilies
- 2 tsp. ground cumin
- 1 1/2 tsp. oregano
- 1/4 tsp. cayenne pepper
- 1 Tbsp. olive oil
- 3 c. grated monterey jack cheese
- garnish: cheese, sour cream, salsa, fresh cilantro (all optional)
Method
- Saute onions in oil until they turn translucent.
- Add garlic, chilies, and spices; saute 2 minutes.
- Add stock and drained beans and cook until the beans are done (usually about 2 hours).
- While the beans are cooking, cut the chicken into 3/4 inch cubes.
- When the beans are done, add the chicken.
- (You can also use the meat from a store-bought roasted chicken to save some time.)
- Cook 5 to 10 minutes until the chicken is done.
- Add 2 c. of cheese and stir until completely melted.
- Use additional cheese for garnish. Serves 8.
