Categories: chicken, gaps, main dish, soup
Ingredients
- 1 lb large white beans soaked overnight in water, drained
- 6 cups chicken broth
- 2 cloves garlic minced
- 2 medium onions chopped (divided)
- 1 Tbsp olive oil
- 2 4-ounce cans chopped green chilies
- 2 tsp ground cumin
- 1 1⁄2 tsp dried oregano
- 1⁄4 tsp ground cloves
- 1⁄4 tsp cayenne pepper
- 2 pounds chicken cooked and shredded
- 3 cups grated cheese
- 1 jalapeno or serrano pepper chopped
Directions
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Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water (or watered-down broth), if necessary.
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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. Check seasoning, add peppers.
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Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.