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Ingredients
- 1 lb dry white beans, rinsed and picked over
- 4 cans chicken broth (14.5 ounce, total 50 ounces)
- 1 t chicken stock base
- 2 onions, chopped
- 1 T oil
- 6-8 cloves garlic, minced
- 1 can diced green chiles (7 ounce)
- 4 t ground cumin
- 2 t dried oregano leaves
- 2 t cayenne pepper
- 4 cups cooked, diced chicken
- Sour cream (optional)
- Monterey Jack cheese (optional)
Details
Preparation
Step 1
Place beans, chicken broth, chicken stock base, onions, oil, garlic, chiles, cumin, oregano, and cayenne pepper in a large pot and bring to a boil. Reduce heat to a simmer, cover, and cook very slowly until the beans are done. Unsoaked beans take 2 to 3 hours to cook. You will need to make sure they do not get too dry-if the liquid gets low, add a little water or chicken broth. Test the beans periodically for doneness. They should be tender but not mushy.
Remove beans from heat. Stir in cooked chicken. Top with sour cream and cheese.
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