| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Fixed |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Great northern beans; canned |
| 2 |
lb |
Chicken breasts without skin; boned |
| 1 |
tb |
Olive oil |
| 40 |
ml |
Garlic; minced |
| 2 |
md |
Onions; chopped |
| 2 |
ts |
Ground cumin |
| 1/8 |
ts |
Ground cloves |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
ts |
Ground oregano |
| 2 |
cn |
Chopped green chiles; 4 oz each |
| 4 |
c |
Chicken broth |
| 20 |
oz |
Monterey jack cheese; shredded |
|
|
Sour cream |
|
|
Jalapeno peppers; chopped |
INSTRUCTIONS
GARNISH
Place chicken in large sauce pan. Add cold water to cover and bring to
simmer. Cook until tender, approximately 15 to 20 minutes. Remove from
saucepan and dice into 1/2" cubes. Using the same pan discard water and
heat oil over medium heat. Add onions until translucent. Stir in garlic,
chilies, cumin, cayenne pepper, oregano and cloves. Saute for 2 to 3
minutes. Add chicken, beans, stock and 12 oz cheese; let simmer for 15
minutes. Laddle into large bowls and top with 1 oz chese. Serve with a side
of sour cream and chopped jalapeno peppers.
Busted by Christopher E. Eaves <cea260@airmail.net>
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 15, 1998
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