| 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
A Message from our Provider:
“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”