Submitted By: Mary Kolling
Prep. Time: 5:00
2 lbs. dried
1 Tbls. dried oregano
2 tsp. ground cumin
1 1/2 tsp. seasoned salt
1/2 tsp. cayenne pepper
1 1/2 cups diced onion
1 Tbls. vegetable oil
4 1/2 qts. chicken broth - low-fat okay
2 cloves garlic - minced
8 boned, skinned chicken breast halves - cubed
8 oz. can chopped green chilies - drained
-Soak beans in a pot of water overnight.
-Combine oregano, cumin, seasoned salt, and cayenne
pepper; set aside.
-In a Dutch oven, sauté onions in oil until tender.
-Stir half the seasoning mixture, beans, broth, and
garlic into Dutch oven.
-Bring to a boil, reduce heat, and simmer for 2 hours.
-Coat chicken with remaining seasoning mixture.
-Bake chicken on a cookie sheet in 350 degree oven for 15
-Add chicken and chilies to pot and simmer for 1 1/2 - 2 hours.
Make It A Meal: Serve with
Other Chili recipes on this site:
missing one huge key ingredient. I managed a restaurant 10 years ago
that this was our specialty. You have to add Monterey jack cheese. Lots
of it. And let it simmer on the lowest setting for the last 10 minutes.
It was the make or break item to this dish.
this for years, but I use 2 cans of Great Northern Beans so I don't have
to soak them overnight. Additionally, I add 1/2 Cup of sour cream and
1/2 cup whipping cream at the very end. It's easy to make and it's one
of our family favorites.
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