Ingredients
1 lb dried Great Northern Beans
2 medium onions, chopped
1 T olive oil
3 (4.5 ounce) cans chopped green chiles, undrained
4 cloves garlic, minced
2 t ground cumin
2 t dried oregano
6 c chicken broth
5 c chopped cooked chicken breast
3 cups (12 oz) shredded Monterey Jack cheese with jalopeno peppers
1/2 t salt
1/4 t pepper
1/4 c chopped fresh cilantro (optional)
Preparation
Sort and rinse beans; place in large Dutch oven. Cover with water 2 inches above. Let soak overnight. Drain and set beans aside.
Saute onion in hot oil in Dutch oven over medium-high heat until tender. Add green chiles and next three ingredients; cook 2 minutes, stirring constantly. Add beans and chicken broth. Bring to a boil; cover, reduce heat, and simmer 2 hours or until beans are tender, stirring occasionally.
Add chicken, 1 cup cheese, salt, papper. Bringto boil; reduce heat, and simmer, uncovered, 10 minutes, stirring often. Stir in cilantro, if desired.
To serve, ladle into bowls, topping each with remaining 2 cups of cheese. (You can add all 3 cups to the soup and eliminated the cheese on top)
