This recipe is for my sister, Tera. I love when food makes an impression. Glad you liked it sis, hope it is a new favorite in your house. Love ya!
1 pound small white navy beans, rinsed and soaked overnight
1 onion, chopped
48 oz. organic, gluten-free chicken broth
4 cups free-range, organic chicken, cooked and diced
1 can green chilies
2 tsp. oregeno
1 1/2 Tbls. cumin
2 tsp. cayenne pepper
6 garlic cloves, minced
1 cup organic, gluten-free sour cream
3 c. raw or organic cheddar or jack cheese
*In a large stock pot, combine beans, onions, and chicken broth. Bring to a boil. Reduce heat and simmer about 2 hrs. or until beans are tender. Add chicken, chilies, garlic and spices. Continue cooking until sauce is thickened. Roughly 45 minutes. Remove from heat and add sour cream and cheese and stir until cheese is melted. Enjoy hot!