|
1 pound dried Great Northern white beans
1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 teaspoons dried, ground cumin
1 1/2 teaspoons dried oregano leaves
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
5 cups low-fat, low-salt chicken broth
1 7 - ounce can chopped green chilies
3 cups diced, cooked chicken breast (without skin)
1 cup shredded low-fat Monterey Jack Cheese
Salt and pepper to taste
Garnish; Salsa, Cilantro, No fat Sour cream
Look over beans. Remove any stones or bad ones. Rinse thoroughly Place beans in large pot. Add enough cold water to cover, by at least 3 inches. Soak overnight. Add onions and saute until tender. Add garlic, cumin, oregano, cloves and cayenne. Saute 2 minutes.
Add beans and broth; bring to boil. Reduce heat and simmer until beans are very tender, about 2 hours. Add chilies, chicken and cheese. Stir until cheese melts and chicken is hot. Season to taste with salt and pepper. Ladle into bowls. Garnish as desired.
Each serving (without garnish) contains:
| Calories: |
377 |
| Fat: |
6.5 grams |
| Carbohydrates: |
39 grams |
| Protein: |
38 grams |
| Fiber: |
13 grams |
|
