Ingredients
5-6 boneless, skinless, chicken thighs, trimmed of excess fat
32 ounces Free Range Cicken Broth
4 cubes Chicken Boullion
2 cups Water
2 cans of white beans, drained and rinsed (your choice)
1/2 bunch fresh cilantro, chopped
1 large onion, chopped
1 Tbsp. Roasted Cumin
1 Tbsp. Dried Oregano
1/2 tsp. White pepper
1 tsp. Black Pepper
Salt, to taste
Preparation
In a heavy, large soup kettle or Dutch oven, brown the chicken in olive oil spray. Removed browned chicken, add onion and sauté until golden brown. Add chicken back to the pot with the onion. Add chicken broth, Beans, water, bouillon, seasonings and cilantro. Cook for a minimum of 1 1/2 hours. (I simmer it all day, adding more chicken broth to maintain soup consistency). The chicken should fall apart.
