Categories: Eating Clean
Ingredients
- • 1 lb / 454 g dry great northern beans or white kidney beans, rinsed and picked over
- • 4 cups / 950 ml low-sodium chicken broth
- • 2 cups / 480 ml yellow onions, chopped
- • 3 large cloves garlic, minced
- • 2 tsp / 10 ml ground cumin
- • 1 1/2 tsp / 7.5 ml dried oregano
- • 1 tsp / 5 ml dried ground coriander
- • 1/8 tsp / 0.625 ml ground cloves
- • 1 x 4-oz can chopped green chilies
- • 2 lbs / 907 g boneless, skinless chicken or turkey breast, grilled and cubed
- • 1 tsp / 5 ml sea salt
Directions
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Place beans in a soup kettle or Dutch oven. Add enough water to cover beans by two inches. Bring to a boil. Let boil for 5 minutes. Remove from heat and let stand covered for 1 hour. Drain and rinse. Discard liquid.
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Place beans in a slow cooker. Add the chicken broth, onions, garlic and seasonings. Cover and cook on low heat for 7 hours or until beans are not quite tender. Add the chilies, chicken and sea salt. Cook for another hour until beans are tender