Ingredients:
4-5 Cups Cooked, Shredded Chicken
I Pound White Beans, Soaked, Drained
6 Cups Broth [Chicken Or Beef]
4 Cloves Garlic, Minced
2 Large Onions, Chopped
1 Tablespoon Extra Virgin Olive Oil
10 Fresh Chopped Green Chile's
1 Teaspoon Ground Cumin
1 Teaspoon Ground Oregano
Pinch Ground Cloves
1 Teaspoon Cayenne Powder
2-3 Cups Shredded Pepper Jack Cheese
Habanero Pepper, Chopped [Optional]
Sour Cream [Optional]
Chopped Green Onions [Optional]
Tortillas [Optional]
Chips [Optional]
Information:
Serving Size 8
375 Calories Per Serving
12 Grams Of Fat
Cooking Directions:
In a large soup pot combine the beans with the broth, garlic and 1/2 of the chopped onions. Bring that to a boil, reduce the heat to medium low and simmer until beans are done. Generally 3 hours. Additional water or broth may be needed. In a large skillet saute the remaining onions with the 1 tablespoon oil. Once soft add in chopped chili's and all seasonings. Blend well. Add this mixture to the beans along with the shredded chicken. Continue simmering for 1 additional hour. Add habanero pepper now if desired. Top with optional ingredients.
