4.6/5
(12 Votes)
Ingredients
- 2 cups Great Northern beans
- 6 chicken breast halves
- Salt
- White pepper
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (8-ounce) can chopped green chiles, drained and minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Dash cayenne pepper
- 2 quarts low-salt chicken stock
- 1 cup shredded Jack or Cheddar cheese
Preparation
Step 1
In large bowl soak beans overnight.
Place chicken breasts in cold water in skillet. Season to taste with salt and white pepper. Bring to boil. Reduce heat and simmer 7 to 8 minutes. Cool, then cut into 1/2-inch chunks. Set aside.
Heat olive oil in large saucepan. Add onion, garlic and chiles. Saute until onion is tender. Add 1 teaspoon salt, 1/2 teaspoon white pepper, cumin, oregano, cayenne and chicken stock. Bring to boil. Add beans. Reduce heat, cover and simmer 1 hour 15 minutes or longer until beans are tender. Do not boil beans.
Add chicken chunks and cheese. Stir. Serve with white rice and tomato salsa, if desired.