Published July 20, 2012
1 lb large white beans
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped
1 tbsp. oil
2 – 4 ounce cans chopped green chilis or jalapeno peppers
2 tsp. ground cumin
1 ½ tsp. dried oregano
¼ tsp. cayenne pepper
4 cups diced cooked chicken breasts
2 cups (shredded cheddar)
Garnish: fresh cilantro
Green Tabasco ( 1/3rd bottle)
Combine beans, chicken broth, garlic and half of onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more.
Add more chicken broth if necessary. In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly .Add to bean mixture. Add chicken and continue to simmer 1 hour.
Serve topped with grated cheese, crumbled nacho chips and chopped cilantro.
*You can also use canned beans and skip the 1st step to reduce the prep time.