Categories: chicken, gaps, main dish, soup

Ingredients

• 1 lb large white beans soaked overnight in water, drained
• 6 cups chicken broth
• 2 cloves garlic minced
• 2 medium onions chopped (divided)
• 1 Tbsp olive oil
• 2 4-ounce cans chopped green chilies
• 2 tsp ground cumin
• 1 1⁄2 tsp dried oregano
• 1⁄4 tsp ground cloves
• 1⁄4 tsp cayenne pepper
• 2 pounds chicken cooked and shredded
• 3 cups grated cheese
• 1 jalapeno or serrano pepper chopped

Directions

1. Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water (or watered-down broth), if necessary.

2. In a skillet, saute remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Check seasoning, add peppers.

3. Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.

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