- 1 lb. large white beans
- 6 cups chicken broth
- 2 clives 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 cayenne pepper
- 4 cups cooked, diced chicken breast
- 3 cups grated Monterey Jack cheese
- sour cream
Combine beans, broth, garlic and 1/2 of the onions in a large soup pot.
Bring to a boil, reduce heat and simmer until beans are soft (3 hours or more), adding more broth if necessary.
In a skillet, sauté remaining onions in oil until tender. Add chilies, seasonings and mix well. Add to bean mixture. Add chicken and simmer 1 hour.
Serve topped with grated cheese, salsa and sour cream.