| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Crockpot, Poultry, Soups & ste | 1 | Servings | |
INGREDIENTS
| 1 | lb | Dry white northern beans |
| 5 1/4 | c | Chicken broth |
| 2 | Cloves garlic; minced | |
| 1 | lg | White onion; chopped |
| 1 | tb | Ground white pepper |
| 1 | ts | Salt |
| 1 | tb | Dried oregano |
| 1 | tb | Ground cumin |
| 1/2 | ts | Ground cloves |
| 1 | cn | (7 oz.) diced green chilies |
| 5 | c | Diced cooked chicken breast |
| 1 3/4 | c | Chicken broth |
| 1 | tb | Diced jalapeno pepper; (optional) |
| Flour tortillas | ||
| Shredded monterey jack cheese | ||
| Sliced black olives | ||
| Chunky salsa | ||
| Sour cream | ||
| Diced avocados |
INSTRUCTIONS
CONDIMENTS Soak beans in water to cover for 24 hours then drain. In crockpot or large kettle, combine beans, 5 1/4 cup chicken broth, garlic, onion, white pepper, salt, oregano, cumin, cloves. Simmer covered for at least 5 hours until beans are tender. Stir occasionally. Stir in green chiles, chicken and 1 3/4 chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1 hour. Serve with flour tortillas and condiments. Posted to recipelu-digest Volume 01 Number 342 by James and Susan Kirkland <kirkland@gj.net> on Dec 05, 1997
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