1 lb. dry navy beans
5 (14 1/2 oz.) cans chicken broth
1 large onion, chopped
2 cloves garlic, minced
salt and pepper to taste
5 c. chopped cooked chicken
2 (4 oz.) cans chopped green chilies
1 jalapeno pepper, seeded and chopped
shredded cheese (your choice)
Wash beans; place in large pot. Cover with water 2 inches above
beans. Soak overnight (8 hours plus). Drain beans and return to
pot. Add 3 cans chicken broth, onion, garlic, salt and pepper.
Bring to boil. Reduce heat and cook on low 2 hours or until beans
are tender, stirring occasionally. Add other 2 cans broth, chicken,
green chili and pepper. Cover and simmer 1 hour, stirring
occasionally. Serve over rice. Top with cheese and sour cream.
Or serve as soup. Top with cheese and sour cream.
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