1 Ib dried Northern beans, or four 15-ounce cans, drained and rinsed
3/4 cup diced onion
1 1/2 tablespoon vegetable oil
1 1/2 teaspoon oregano
1 1/2 teaspoon cumin
1 1/2 teaspoon seasoned salt
1/2 teaspoon cayenne, or to taste
3 quarts chicken stock
1 garlic clove, minced
6 boneless, skinless chicken breasts, cubed
1 small can chopped green chilies
If using dried beans, place them in saucepan. Cover with water and bring to boil.
Boil 2 minutes and remove beans from heat. Allow to soak in water 1 hour. Drain beans and rinse.
In Dutch oven or large, heave pot, saute diced onion in oil until tender.
Combine seasonings and add half the amount to pot; cook 1 minute.
Add beans, garlic chicken stock. Bring to boil, reduce to simmer and cook 2 hours.
While beans are cooking, coat cubed chicken with remaining seasonings.
Place chicken in frying pan (add a little oil or spray with vegetable spray) and
bake at 350 degrees 15 minutes, or until juices run clear. Add chicken to beans and stir in chilies.
Simmer an additional 30 minutes to an hour. Top with sour cream, yogurt or shredded cheese.
Makes 10 servings.
Not sure where I got this
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Another Recipe
4 - 6 Boneless, Skinless Chicken Breast
3 cups fat free chicken broth
2 medium onions, chopped
2 cloves garlic, chopped
2 can chopped tomatoes with green chili's
1 can chopped tomatoes
4 cans fat free northern beans
Chili powder, cumin, red pepper - to taste
Boil chicken in water until no longer pink ( just takes a few minutes) - Let chicken cool
Cook onion in Olive oil about 3 - 4 minutes. Add garlic ( chopped a last minute)
In large pan combine chicken broth, chopped tomatoes, northern beans, onion & garlic.
Tear chicken into bite size pieces. Add seasonings and simmer about 30 minutes.
You can top with shredded cheddar cheese. Great with Corn Bread too.
I believe this is my friend Tawny Zaller's recipe.