Ingredients:
1 lb. dried Great Northern beans
4 cups fat-free, low-sodium chicken broth
2 medium yellow onions, chopped (about 4 cups)
3 garlic cloves, minced
1 teaspoon salt
1/2 cup canned green chilies, diced
2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
8 oz. grilled chicken breasts, sliced into 1/4-inch wide strips
3/4 cup Monterey Jack cheese, grated
Directions:
Cover beans with water and soak overnight. Drain and rinse.
In large heavy pot, combine beans, broth, 2 cups onions, garlic and salt; bring to boil. Reduce heat, cover and simmer gently 1-1/2 to 2 hours or until beans are very tender, adding more stock as needed.
Stir in remaining onions, chilies, cumin, oregano, coriander, cloves and cayenne.
Cover and cook for 30 minutes.
Just before serving, add chicken and cook until heated through.
Ladle into individual bowls; top each with 2 tablespoons Montery Jack cheese.
Serve with a crusty French baguette with lots of unsalted butter.
SERVES 6
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