Heat olive oil in a heavy soup pot, add onions and saute over medium-high heat until translucent. Stir in garlic, chpped chilies, ground cumin, orgegano, gruond cloves and cayenne pepper and saute two minutes
Add drained beans, 8-10 cups chicken stock or canned chicken broth and bring to a boil. Reduce heat, and simmer, covered, until beans are very tender (about 2 hours). Stir occasionally.
Add chicken and 1 cup Montery Jack cheese, shreeded; stir until cheese melts. Serve with additional cheese, sour cream, salsa, chopped cilantro, chopped black olives or anything that suits your fancy and contrasts in color as garnish.
Serving
Suggestions
8-10
Originally Submitted
9/17/2009
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