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Post by marlaoh on Nov 16, 2004 8:46:56 GMT -6
Chicken Chili S Navy beans and chicken are combined in a broth seasoned with cumin, oregano and jalapeno in this soup to serve garnished with grated jack cheese and chopped green onion. Serves 12 cups Prep time: 10 minutes Cook time: 210 minutes Total time: 220 minutes Calories: 244.81 Calories from Fat: N/A Total Fat: 4.24 g Saturated Fat: N/A Cholesterol: N/A Sodium: N/A Total Carbohydrate: 25.85 g Dietary Fiber: N/A Sugars: N/A Protein: 25.81 g Vitamin A: N/A Vitamin C: N/A
Ingredients 1 (16 ounce) package dried navy beans 4 (14.5 ounce) cans chicken broth 1 onion, chopped 2 cloves garlic, minced 1 teaspoon ground black pepper 1 tablespoon dried oregano 1 tablespoon ground cumin 0.5 teaspoon ground cloves 5 cups chopped, cooked chicken meat 2 (4 ounce) cans diced green chile peppers 1 cup water 1 teaspoon salt 1 jalapeno pepper, seeded and minced
Directions 1. Sort and wash beans. Place beans, broth, onion, garlic, black pepper, oregano, cumin, and ground cloves in a Dutch oven. Bring to a boil. Cover, reduce heat, and simmer for 2 hours. 2. Stir in chicken, chilies, water, salt, and jalapeno. Bring to a boil. Cover, reduce heat, and simmer for 1 hour; stirring often.
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