Soak 1# Navy Beans overnight. Heat until boiling, simmer 20 minutes and drain.
In a Crock pot, combine:
1 chopped onion
3 cloves of garlic, crushed
2 - 4 oz. cans, chopped, green chillies
2 tsp. ground cumin
1 tsp. oregano
1 ½ tsp. cayenne pepper
½ tsp. salt
2 pounds boneless, skinless chicken, cooked and chopped.
1 14 ½ oz. can chicken broth
1 cup water
Cook on low for 8 to 10 hours.
Serve with a sprinkle of shredded Monterey Jack cheese and a dollop of sour cream.
-Speed method: use the navy beans in a jar that are already cooked!
-Long method: I stew up my own chicken for the meat and broth. Cook a whole chicken, remove the skin and bones, and use 3 cups of this broth in place of the canned broth and water.
1- 3 to 3 ½ pound chicken, cut into pieces
1 large onion, cut up
1 quart water (or enough to just cover chicken pieces in pot)
3 stalks celery
2 medium carrots
a little parsley
2 tsp. Lawry’s salt
In a large pot combine chicken and vegetables. Add water. Bring just to boiling; reduce heat. Cover and simmer on medium heat for 1 to 2 hours, until chicken is tender and falling off the bone. Remove the skin and bones. You can strain the broth if you want to, but the little veggie pieces add nice color to soups and sauces.
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