Chicken Chili I

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.

• Preparation Time: 10 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 10 mins
• Calories: 228 Calories

Ingredients

• ½ teaspoon ground cloves
• 1 teaspoon salt
• 1 cup water
• 1 onion, chopped
• 1 tablespoon dried oregano
• 1 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1 (16 ounce) package dried navy beans
• 4 (14.5 ounce) cans chicken broth
• 1 tablespoon ground cumin
• 5 cups chopped, cooked chicken meat
• 2 (4 ounce) cans diced green chile peppers
• 1 jalapeno pepper, seeded and minced

Recipe Instructions

Step 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.

Step 2

Stir in chicken, chilies, water, salt, and jalapeno. Bring to a boil. Cover, reduce heat, and simmer for 1 hour; stirring often.