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Categories:
white beans oil onion garlic green chilies ground cumin oregano cayenne pepper chicken broth chicken salt cheese salsa
Viewed: 7 - Published at: 6 years agoIngredients
- 1 lb. small white beans
- 1 Tbsp. oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 (4 oz.) cans chopped green chilies
- 1 Tbsp. ground cumin
- 1 Tbsp. dried oregano
- pinch of cayenne pepper
- 8 to 10 c. chicken broth
- 4 c. cooked chicken or turkey breast, torn in pieces
- salt and pepper
- 3/4 lb. Monterey Jack cheese, shredded
- salsa for garnish
Method
- Soak beans overnight.
- Drain. Saute onion in oil.
- Stir in garlic, chilies, cumin, oregano and cayenne.
- Saute 3 minutes more.
- Add the beans and 8 cups of chicken broth.
- Bring to boil; reduce heat and simmer until beans are tender (several hours).
- If mixture becomes too dry, add more chicken broth.
- Stir in chicken pieces.
- Season with salt and pepper.
- Ladle into serving bowls, top with shredded cheese. Stir until cheese melts.
- Garnish with salsa.
