Yield: 10 Servings
|1 pounds||Great northern beans, dried|
|1½ quart||Chicken stock|
|½ teaspoon||Minced garlic|
|1 tablespoon||Vegetable oil|
|8 ounces||Mild green chiles, chopped|
|2 teaspoons||Ground cumin|
|1½ teaspoon||Dried oregano|
|¼ teaspoon||Ground cloves|
|¼ teaspoon||Cayenne pepper|
|4 cups||Cooked diced chicken|
|3 cups||Monterey jack cheese, shred|
Pick through beans, removing bad beans and stones. Soak overnight for faster cooking. Drain & rinse; rinse again. Add chicken broth, garlic and only one half of the onions to the beans and cook until tender. Add more water if needed. When beans are about done, saute remaining onions, chiles and spices. Add this and diced chicken to the pot. Simmer 1 hour longer.
Serve in individual bowls topped with jack cheese, salsa and sour cream.
Tip: For moist chicken, flatten chicken, put in skillet, cover with water and bring to a boil. When the water reaches boiling point, turn off heat and cover. Allow to sit 20 - 25 minutes. The chicken is poached and remains very moist. You can also use chicken broth instead of water to intensify the chicken flavor.
Source: O'Malia's Cooking School - "Soup's On" by Joanne Harked Typos by Jim Kirk - captain@...
Posted to MM-Recipes Digest V4 #288 by Jim Kirk <captain@...> on Nov 04, 1997