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Ingredientes
- 3 x (1-lb. bags) dry Great Northern beans
- 1 Tbsp. extra virgin olive oil
- 2 med onions peeled and minced
- 2 tsp grnd cumin
- 2 x (4-oz cans) mild green chilies minced
- 1/4 tsp grnd cloves
- 1/4 tsp cayenne pepper
- 1 tsp dry oregano
- 3 x (15 1/2-oz cans) chicken broth
- 2 lb boneless skinless chicken breast cooked and diced
- 1 x (12-oz package) Monterey Jack cheese grated
- 1 x (12-oz carton) lowfat sour cream to garnish optional
Direcciones
- Place the dry beans in a saucepan and cover with water. Bring to a boil and cook 2 hrs, or possibly till softened. Drain and set aside. In a large saucepan or possibly soup kettle, heat the extra virgin olive oil and saute/fry the onions till transparent,a bout 5 min. Add in the cumin, green chilies, cloves, cayenne and oregano and saute/fry 2 to 3 min. Add in the chicken broth, chicken, reserved beans and Monterey Jack cheese. Simmer 15 min and serve.
- Note: "This is good with a side of guacamole and corn chips," says Wade. "It can be increased to serve any number, and it freezes well." To save time, Wade occasionally makes this with about 9 c. canned beans.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 8 servings | |
| Calories 109 | |
| Calories from Fat 25 | 23% |
| Total Fat 2.78g | 3% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 50mg | 2% |
| Potassium 237mg | 7% |
| Total Carbs 2.7g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.07g | 1% |
| Protein 17.41g | 28% |
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