| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Soups &, Stews |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Great Northern Beans; dried/white |
| 2 |
lb |
Chicken Breast; boneless |
| 1 |
tb |
Olive oil |
| 2 |
|
Onion; Chopped |
| 4 |
|
Garlic Cloves; Minced |
| 2 |
cn |
Chopped green chiles |
| 2 |
ts |
Ground Cumin |
| 1 1/2 |
ts |
Dried Oregano |
| 1/4 |
ts |
Ground Cloves |
| 1/4 |
ts |
Cayenne pepper |
| 6 |
c |
Chicken broth |
| 3 |
c |
Monterey jack cheese; grated |
|
|
Sour cream; fat free |
|
|
Salsa |
|
|
Cilantro; fresh chopped |
INSTRUCTIONS
Wash beans, cover with water (3"), soak over night. Cook chicken and cube.
Drain beans and heat oil in same pot. Saute onions for 10 minutes, until
clear. Stir in garlic, chilies, cumin, oregano, cloves, cayenne. Saute 2
minutes after all these are put in. Add beans and broth, bring to boil.
Reduce heat and simmer until beans are very tender, stirring occasionally
(for approximately two hours). Add chicken and 1 cup cheese to shili and
stir until cheese melts. Season to taste with salt and pepper. Serve with
remaining Cheese, sour cream, salsa, and cilantro.
Serving Size - 1 cup
Exchanges (Without topping)
3 1/3 meats, 1 bread,
Posted to Digest eat-lf.v097.n019 by Dianna <blairrl@nwol.net> on Jan 18,
1998
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