1 lb large white beans
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped (divided)
1 tablespoon oil
2 4-oz cans chopped green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
4 cups diced cooked chicken breasts
3 cups grated monterey jack cheese
Combine beans, chicken broth, garlic and half of the onions in a large soup pot and bring to boil.
Reduce heat and simmer until beans are very soft, 3 hours or more. Add more chicken broth, if
necessary. In a skillet, saute' remaining onions in oil until tender. Add chilies and
seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour.
Serve topped with grated cheese.
(I usually go a bit heavy on the cumin/cayenne... for the chicken I'll bar-b-q with an ancho
chili rub.) This goes really well with cornbread. You can also do this in a crockpot. Just put
everything in there and turn it on.
Source: Beyond Parsley