I shared this photo on instagram a few weeks ago and have had quite a few requests for the recipe since then so, because I always deliver, I bring you today's blog post. It's also a great recipe to make on the weekend because it can be a little time-consuming. Although it doesn't require a lot of "hands-on" time, it does take awhile from start to finish. But just from our one time making this recipe we probably got at least 6 meals out of it (for the 2 of us) so it's definitely worth the time. And believe me, we're big eaters so it yields a pretty good-sized batch.
Plus, pre-cooking on the weekend can be kind of fun anyway - if you've got tunes (see below) and wine. Always wine.
So click that play arrow, get your jam on, and take on the world.
1 lb. dried great norther or navy beans, rinsed
6 c. chicken broth
1 tsp. chicken stock base
2 onions, finely chopped
1 Tbsp. vegetable oil
6-8 cloves garlic, minced
2, 4-oz. cans diced fire-roasted green chilies
2-3 tsp. cumin
2 tsp. dried Mexican oregano
1 tsp. cayenne pepper
4 c. cooked, shredded chicken
1 c. sour cream
3 c. shredded monterey jack cheese
salt + pepper, to taste
Optional garnishes: chopped green onions, fresh cilantro leaves, lime wedges, diced tomatoes, chopped Serrano chilies
1. Rinse beans and combine with the broth and stock base in a large stockpot.
Simmer, covered, until beans are tender (about 2 hours).
2. Saute onions in oil until golden in color; add garlic and cook for 1 minute. Drain the chilies and add to the onion mixture along with the cumin, oregano, and cayenne. Mix well.
3. Add onion mixture and chicken to the stockpot. Simmer 20-30 minutes until the beans are soft. Salt and pepper to taste. Add sour cream and monterey jack cheese; continue cooking until cheese melts. Serve with optional garnishes.
Linking up with Whitney for #backthatazzupfriday!
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