This high-protein main dish looks like navy bean soup but is actually a mild chicken chili.

Source: Midwest Living
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Ingredients

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Directions

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  • Rinse beans. Place in a 5- to 6-quart Dutch oven and add the water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans; set aside.

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  • In same Dutch oven, stir together the drained beans, chicken broth, onion, garlic, canned chili peppers, oregano, cumin, cayenne pepper and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.

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Instructions Checklist
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  • Stir in the chicken. Simmer, covered, for 30 minutes more. Just before serving, stir in the 1/2 cup cheese until just melted. If you like, serve with fresh chile peppers and/or additional cheese.

Nutrition Facts

514 calories; 12 g total fat; 4 g saturated fat; 94 mg cholesterol; 1214 mg sodium. 53 g carbohydrates; 17 g fiber; 48 g protein; 243 IU vitamin a; 17 mg vitamin c; 283 mg calcium; 5 mg iron;

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