1 cup dried navy beans
3 cans chicken broth
1 cup water
1 1/4 cups chopped onion
1 clove garlic, minced
1/4 teaspoon salt
2 cups chopped cooked chicken
1 can chopped green chilies
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/4 teaspoon ground red pepper
1/8 teaspoon ground cloves
3/4 cup Monterey Jack cheese, optional
Sort and wash beans; place in a Dutch oven.
Cover with water 2 inches above beans; let soak for 8 hours.
Drain beans and return to Dutch oven.
Add broth and next 4 ingredients.
Bring to a boil; cover, reduce heat and simmer for 2 hours, stirring occasionally.
Add chicken and next 5 ingredients.
Cover and cook for 30 minutes.
Spoon into serving bowls.
Top each with cheese.
Note: I use my leftover chicken or turkey for this recipe. I’ve also put everything all at once in the crock pot and let it cook on high all day. It worked fine.
Once I even watered down my turkey gravy for the broth and water. It worked fine.
Back to Soups and Salads