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Recipe Summary

prep:
25 mins
cook:
2 hrs
stand:
1 hr
Servings:
6
Max Servings:
8
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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 chile 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
Instructions Checklist
  • 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; total fat 12g; saturated fat 4g; cholesterol 94mg; sodium 1214mg; carbohydrates 53g; fiber 17g; protein 48g; vitamin a 243IU; vitamin c 17mg; calcium 283mg; iron 5mg.

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