Beaman Family, Meats
1 T. veg or olive oil
1 c. diced onions
2 cloves of garlic minced
2 t. ground cumin
2 cans (4 oz. each) chopped green chilies
1 1/2 t. oregano
1/4 t. ground cloves
1/4 t. cayenne pepper
4 to 6 c. chicken stock/broth
4 c. diced cooked chicken
3 cans (16 oz. each) great northern or large white beans such as cannellini
salt and pepper to taste
grated Monterey jack cheese and tortilla chips for garnish (optional)
Heat oil in large saucepan over medium high heat.
Add onions and garlic and cook for 5 minutes or until slightly softened.
Add chilies, cumin, oregano, cloves and cayenne and cook for about 1 minute longer.
Add 4 cups of the chicken stock, the beans and the chicken and cook over low heat for 20 to 30 minutes, adding stock if necessary.
Season with salt and pepper and top with cheese and chips , if desired.