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4-5 large chicken breasts1 medium onion, chopped1/2 cup red bell pepper, chopped1/2 cup green bell pepper, chopped2 -15 ounce cans cooked Great Northern beans, drained2 teaspoon ground cumin2 …
4-5 large chicken breasts
1 medium onion, chopped
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
2 -15 ounce cans cooked Great Northern beans, drained
2 teaspoon ground cumin
2 teaspoon dried oregano
Dash Cayenne pepper (to taste)
9 cup Chicken Broth
3 ribs celery, chopped
1/2 cup yellow bell pepper, chopped
1 -4.5 ounce can chopped green chilies
1 -10 ounce can diced tomatoes and chilies
1/4 teaspoon cloves
Monterrey Jack cheese, grated, for garnish
In a large soup pot, stew chicken breasts in 10 cups water with a bay leaf and 2 carrots. Remove chicken and strain chicken broth after chicken is tender. Add to chicken broth the onion, celery, peppers, tomatoes and chilies, beans, cumin, oregano, cloves, and cayenne pepper. Simmer to 1-1/2 to 2 hours. Add chicken, shredded. Heat through. Garnish each serving with a sprinkle of grated Monterrey Jack cheese. Makes 8-10 servings.