Ingredients:
1 lb. dried Great Northern Beans
5 cups chopped cooked chicken breasts (about 1 1/2 lbs.)
1 Tbl. olive oil
2 medium onions chopped
3 cups (12 oz) shredded Monterey Jack cheese, divided
2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/2 tsp. salt
Dash of ground red pepper
1/2 tsp. pepper
2 (4.5 oz.) cans chopped green chilies, undrained
3/4 cup sour cream
4 garlic cloves, minced
3/4 cup salsa
6 cups chicken broth
Chopped fresh parsley, optional
Directions:
1. Sort and wash beans; place in a large ovenproof Dutch oven. Cover with
water to 2" above beans; cover and let stand 8 hours. Drain in a colander; set
beans aside.
2. Heat oil in Dutch oven over medium-high heat. Add onions; saute until
tender. Add cumin, oregano, red pepper, chilies and minced garlic; saute 2
minutes. Add beans and chicken broth; bring to a boil. Cover, reduce heat,
and simmer 2 hours or until beans are tender; stirring occasionally. Add
chicken. 1 cup cheese, salt and pepper; bring to a boil. Reduce heat and
simmer, uncovered, 10 minutes, stirring frequently.
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