A terrific meal for a cold
Minnesota winter night. Serve with plenty
of warm flour tortillas on the side.
1 pound white beans, rinsed
6 cups chicken broth
1 teaspoon chicken stock base
2 onions, chopped
1 Tablespoon oil
6-8 cloves garlic, minced
1 cup frozen chopped green chile, thawed (hot or mild)
2-3 teaspoons ground cumin
2 teaspoons dried oregano leaves
1 teaspoon cayenne pepper (or use 1/4 cup pureed hot red chile)
4 cups cooked, diced chicken
1 cup sour cream
3 cups shredded Monterey Jack cheese
Sour cream, chopped green onions, chopped fresh cilantro, chopped tomatoes to serve.
Combine beans, broth and chicken stock base in large pot. Simmer
covered for two hours. Sauté onions in oil until golden. Add onions, garlic, green
chiles, cumin, oregano, cayenne pepper or red chile, and chicken to bean mixture. Simmer
another 30 minutes. Add sour cream and Monterey jack cheese, heat until cheese melts.
Serve with sour cream, green onions, cilantro and chopped tomatoes.