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Categories:
white beans chicken broth garlic onions oil green chilies ground cumin oregano ground cloves cayenne pepper chicken breasts grated Monterey salsa sour cream tomatoes green chilies onion garlic fresh cilantro
Viewed: 67 - Published at: 3 years agoIngredients
- 1 lb. large white beans
- 6 c. chicken broth
- 2 cloves garlic, minced
- 2 medium onions, chopped
- 1 Tbsp. oil
- 2 (4 oz.) cans mild green chilies, chopped
- 2 tsp. ground cumin
- 1 1/2 tsp. oregano
- 1/4 tsp. ground cloves
- 1/4 tsp. cayenne pepper
- 4 c. diced, cooked chicken breasts
- 3 c. grated Monterey Jack cheese
- salsa
- sour cream
- 2 peeled tomatoes
- 4 oz. can chopped green chilies
- 1 chopped onion
- 2 cloves garlic, minced
- 1/4 c. fresh cilantro
Method
- Combine beans, broth, garlic and half the onions in a large soup pot.
- Bring to a boil.
- Reduce heat and simmer until beans are soft (2 hours or more), adding more broth or water as necessary.
