4 cups small white beans
16 cups water
4 t salt
1lb boneless chicken meat
2 to 4T olive oil
1 large onion, chopped
a few jalapeño slices
2T chili powder
2t cumin
1t oregano
1 cup grated cheese
½ cup half-n-half
In a large (6 to 8qt) stock pot combine beans, water and salt. Bring to a boil, reduce heat and cover. Simmer for about 2 ½ to 3 hours or until beans are soft.
Cut up chicken meat into bite size pieces. Heat olive oil in a large frying pan. Add chicken meat, chopped onion and jalapeno pepper slices. Sauté this until the meat is cooked and the onions are nice and soft.
When the beans are done cooking remove a good amount of the bean broth (several cups worth.. you will be adding some of it back in so save the water). Add the cooked meat/onion mixture. Add spices, cheese and half n half. Now add back as much bean broth to get the consistency you desire.
16 cups water
4 t salt
1lb boneless chicken meat
2 to 4T olive oil
1 large onion, chopped
a few jalapeño slices
2T chili powder
2t cumin
1t oregano
1 cup grated cheese
½ cup half-n-half
In a large (6 to 8qt) stock pot combine beans, water and salt. Bring to a boil, reduce heat and cover. Simmer for about 2 ½ to 3 hours or until beans are soft.
Cut up chicken meat into bite size pieces. Heat olive oil in a large frying pan. Add chicken meat, chopped onion and jalapeno pepper slices. Sauté this until the meat is cooked and the onions are nice and soft.
When the beans are done cooking remove a good amount of the bean broth (several cups worth.. you will be adding some of it back in so save the water). Add the cooked meat/onion mixture. Add spices, cheese and half n half. Now add back as much bean broth to get the consistency you desire.
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