Submitted by: Susan Hodge
Attributed to: Phyllis Hodge
Category: Soup
Description: This was a recipe served at Lewis and Clark restaurant in St. Charles, MO. Optional sides can include sour cream cilantro and/or chopped jalapeños
Prep time: 20 min
Total Time: 60 min
Servings: 6-8
Difficulty rating: 1
Ingredients:
2 Pounds boneless chicken breast (skin removed)
3 Pounds Great Northern Beans, canned (leave the juice in)
1 Tablespoons. olive oil
4 Cloves garlic, minced
2 Medium onions, chopped
2 Teaspoon ground cumin
1/4 Teaspoon. ground cloves
1/4 Teaspoon cayenne pepper
1 Teaspoon ground oregano
2 Cans (4 ounce can) chopped mild green chilies
4 Cups chicken broth
20 Ounce Monterey Jack cheese, grated
Sour Cream (optional)
Cilantro, chopped (optional)
Chopped jalapeno peppers (optional)
Special tools/utensils needed: 5 qt dutch oven
Directions:
Place chicken in a large pot. Add cold water to cover and bring to simmer. Cook until tender, about 15 to 20 minutes. Remove from pot and dice into 1/2 cubes or shred.
Using the same pot, discard water and heat oil over medium heat.
Add onions until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano, cloves and cilantro. Saute 2 -3 minutes.
Add chicken, beans, broth and 12 oz. of cheese. Let simmer 15 minutes. Spoon into large bowls and top with 1oz cheese.
Serve with a side of sour cream cilantro and/or chopped jalapeño peppers