This is a yummy healthy chili recipe I got from my sister who lived in Superior, WI. I'm heading up to Duluth, MN to visit my son and his family, and he requested I bring this soup.
Ingredients
1 lb. great northern beans
6 c. chicken stock
1 large or 2 medium yellow onions, chopped
1 Tbs. olive oil
4 cloves of garlic, minced
2- 4 oz. cans chopped green chilies
2 tsp. ground cumin
1 1/2 tsp. dried, crumbled oregano
1/8 tsp. salt
1/8 tsp. pepper
1/4 tsp. cayenne pepper
4 c. cubed, cooked chicken breast (about 2 to 3 chicken breasts)
1 to 2 c. grated Monterey Jack cheese, Mexican Blend cheese, or Taco cheese
sour cream for topping
taco chips for dipping
Directions
(Night before you make the soup) Rinse beans, put in large pot; cover with water, 3 inches over beans; soak overnight. Drain and rinse. Put beans and stock in a big pot; bring to boil. Simmer uncovered for about 2-2 1/2 hours, stirring occasionally especially near the end of cooking time, until beans are very soft, add water as needed. (I probably add at least 4 cups of water, little by little) In fry pan, cook onions in oil until translucent; stir in garlic, chilies, and everything else EXCEPT chicken and cheese. Cook 2 minutes, then put in beans (with stock) add chicken, and stir. Put a cup of cheese in the soup immediately before serving. Top with extra cheese if you'd like and a dollop of sour cream when dishing up. Serve with taco chips.
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