1 lb. Large white beans, soaked and cooked tender (or 4 16 oz. Cans)
6 C. chicken broth
1 cloves garlic, minced
1 small onion, chopped, divided
1 Tbsp. oil
1 4 -1/2 oz. Cans chopped green chilies
1 tsp. ground cumin
1/2 tsp. cloves
1 C. diced chicken breasts
1 C. grated Monterey Jack cheese (substitute lower fat mozzarella)
Combine beans, chicken broth, garlic and the onions in large pot. Bring to a boil. Reduce heat and simmer till beans are very soft (3 hours if beans were not soaked overnight, less if they were). Saute the remaining onions in oil. Add chilies and seasonings and mix thoroughly. Add to bean mixture with chicken and simmer 1 hour. Serve topped with cheese. Serves 10-12.
Note: Herb Ox bouillon was used to supplement the broth and seasonings since it is very low sodium. Other seasonings used in the original recipe included
1-1/2 tsp. oregano and 1/2 tsp. cayenne.
Nutrient Analysis: Per serving: Serves about 10-12
Sat. fat: 4.5