Hey Amy!

It’s been beyond freezing cold here these last few weeks and the only thing that seems to warm the depths of my soul is soup.  I have found it to be a great diet because it’s filling without fattening (most are unless you use a cream based soup).  I am slowly-the best way-loosing a few pounds without doing much more than eating.

This recipe is a delicious alternative to traditional chili.  If you are vegetarian, omit the chicken, substitute vegetable stock for chicken stock and you too have a delicious meal.  Add some corn bread for a healthy, warm meal for a cold Sunday afternoon.

Ingredients:

1 lb. dried navy beans
5 c. chicken stock (sub vegetable stock if vegetarian)
1/4 c. butter
1 Tbsp. minced garlic
3/4 c. diced onion
1 1/2 c. chopped green chilies
1 lb. cooked chicken breasts, shredded
1 Tbsp. ground cumin
1 Tbsp. ground oregano
1 to 2 tsp. black pepper
1/2 tsp. white pepper
pinch red pepper flakes
fresh chopped cilantro

Rinse beans well, cover with cool water and soak for 2 hours.  Place beans in a large pot with stock and bring to a boil over a high heat.  In a saucepan, heat butter over medium heat.  Add garlic, onion, and chilies and saute for 5 minutes.  Add chili mixture to beans.  Add chicken and spices.  Lower heat to low to medium and cook, stirring occasionally for 1 1/2 hours.

It may sound like an investment of time but I promise you the recipe is worth it.  Plus you will have some leftovers for the coming days.  This recipe came to me from my hometown collection of recipes.  It’s a good one!

xo–me

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