Ingredients:
6 Cups Boneless Skinless Chicken Breast, Cooked, Shredded
1 Pound White Beans, Soaked
1 Tablespoon Vegetable Oil
1 Large Onion, Chopped
8-10 Clove Garlic, Minced
1/2 Tablespoon Ground Cumin
1/2 Tablespoon Dry Oregano
1 Teaspoon Cayenne Pepper
2 Cans Diced Green Chilies
5 Cups Broth Chicken Or Beef
4 Cups Cold Water
1 Habanero Pepper, Minced
Yogurt [Optional]
Sour Cream [Optional]
Shredded Cheese [Optional]
Chopped Cilantro [Optional]
Information:
Serving Size 8
345 Calories Per Serving
14 Grams Of Fat
Cooking Directions:
Soak the beans fully submerged underwater over night, drain the next day when your going to use them. Now saute the onions, minced habanero pepper and garlic in a large skillet with 1 tablespoon oil about 10 minutes. Stir in the herbs and spices and cook 1 minute. Now add the remaining ingredients minus the shredded chicken and stir well. Simmer cook uncovered for about 1 hour and 30 minutes or until beans are very tender. Add the shredded chicken and simmer an additional 10 minutes, stirring occasionly. Top with optional ingredients if desired. Leftovers stay well frozen. Bring to a boil when reheating.
