Prep 40 mins
Cook 5 hrs 20 mins
I can't believe I had not posted this recipe last winter. It's one of our favorite soups and is great to serve for large groups of people. I think it's even better if made ahead of time and then reheated. It gives all the fabulous spices more time to blend together. This is wonderful served with corn bread or corn muffins. (The time listed includes the soaking time for the beans). Plus sometimes the beans aren't quite a soft as we like them and requires a bit more cooking time.
- 2 lbs dried great northern beans
- 1 1⁄2 cups diced onions
- 1 tablespoon cooking oil
- 1 tablespoon ground oregano
- 1 1⁄2 teaspoons seasoning salt
- 2 teaspoons ground cumin
- 1 1⁄2 teaspoons cayenne pepper
- 4 1⁄2 quarts chicken broth
- 2 garlic cloves, minced
- 8 boneless skinless chicken breast halves, cubed
- 2 (4 ounce) canschopped green chilies
- Place beans in a large sauce pan or pot, cover with water and bring to a boil. Boil for 3 minutes.
- Remove from heat and soak 1 ½ hours. Drain and rinse.
- In a 5 quart Dutch oven, sauté onion in oil until tender.
- Combine dry seasonings. Add half to the Dutch oven with the onion and sauté an additional minute. Set the other half aside.
- Add beans, broth and garlic; bring to a boil. Reduce heat and simmer for at least 2 hours.
- Coat chicken with remaining dry seasoning mixture. Brown in skillet until done. Add to bean mixture.
- Stir in chilies. Simmer another 2 to 3 hours or until beans are nice and soft.
- This recipe makes a large batch. It can easily be cut in half, but also freezes very well.
My family really likes this recipe. It is from a 1995 issue of Taste of Home magazine.