Total Time
4hrs 30mins
Prep 30 mins
Cook 4 hrs

This is such a GOOD recipe! I will warn you that, by itself, it isn't a very pretty dish but the optional add-ins are what make it look REALLY appealing!

Ingredients Nutrition

Directions

  1. Soak beans overnight or at least 4 hours prior to cooking.
  2. Combine beans, chicken broth, garlic and half of the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more.
  3. Add more chicken broth if necessary. In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add the cooked chicken and continue to simmer 1 hour.
  4. Serve topped with the cheese, tomatoes, guacamole, tortilla chips, etc -- .
Most Helpful

5 5

This soup really hit the spot on a cold Wisconsin afternoon. I stirred in a can of Rotel with chilies and served with a handful of shredded Monterey jack cheese and a dollop of sour cream- Oh so good! I loved the heat from the cayenne and the smokiness of the cumin. I thought maybe sliced green onion would be pretty as a garnish. This was so easy to make as I keep left over diced chicken in the freezer. Thanks for a keeper! Made for PAC Spring 2011.