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Recipes
Chicken Chili
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Number of Servings: 13
INGREDIENTS
1 lb dried navy beans
4 (14-1/2oz) cans chicken broth
1 large onion chopped
2 garlic cloves minced
1 TBSP dried oregano
1 TBSP ground cumin
1 tsp pepper
1/2 tsp ground cloves
5 cups cooked chicken
2 (4-1/2oz) cans chopped green chilies (undrained)
2 cups water
1 tsp salt
toppings (shredded Monterey Jack cheese, sliced green onions)
DIRECTIONS
Bring beans, chicken broth, and next 6 ingredients to a boil in a Dutch oven. Cover mixture, reduce heat, and simmer 2 hours or until beans are tender. Stir in chicken and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring often, 1 hour. Serve with toppings.