| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Dutch |
Barbara1 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Dried navy beans; rinsed |
| 2 |
tb |
Chili powder |
| 2 |
c |
Chicken broth |
| 3 |
c |
Cooked chicken; diced |
| 1 |
lg |
Onion; chopped |
| 1 |
cn |
Green chiles; chopped |
| 1 |
|
Garlic clove; chopped |
| 1/2 |
c |
Water |
| 1/2 |
ts |
Pepper |
| 1 |
ts |
Salt |
| 1/2 |
tb |
Dried oregano |
| 1 |
sm |
Jalapeno pepper |
| 1/2 |
tb |
Ground cumin |
|
|
Condiments: shredded Monterey Jack cheese; salsa, sour |
|
|
Cream; sliced green onions |
INSTRUCTIONS
Sort and wash beans. Place beans, chicken broth, onion, garlic,
pepper, oregano, cumin and chili powder, in a Dutch oven and bring to
a boil. Cover, reduce heat and simmer until beans are tender. About
one hour. When beans are cooked tender, add chicken, green chiles,
water, salt and jalapeno. Bring back to a simmer, adjust seasoning
and serve with choice of condiments. Chili powder amount can be
adjusted depending on desired taste. Yield: 6
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