• 1 lb. dried navy beans
• 6 cups chicken broth
• 4 tablespoons butter
• 1 tablespoon minced fresh garlic
• 1/2 onion, diced
• 1 1/2 cups diced green chilies (canned, undrained)
• 1 lb chicken breast (diced and sautéed with 1 clove garlic, salt and pepper until browned)
• 1 tablespoon ground cumin
• 1 tablespoon oregano
• 1-2 teaspoon ground black pepper
• 1 pinch red pepper flakes
• 1/2 bunch cilantro leaf, chopped

GARNISH

• sour cream
• green onion
• grated Monterey Jack cheese

Step by Step:

• Rinse beans and place in a bowl big enough that the beans don't fill it more than 1/3 of the way up.
• Cover the beans with cool water 2-3 inches past the top of the beans.
• Soak overnight.
• Next day drain and place in large pot with chicken broth; cover the pot with a lid and bring to a boil.
• Cook for about 45 minutes to an hour.
• While beans are cooking, place butter in a sauté pan and melt.
• Add garlic, onions, and chilies and then sauté till onions are soft.
• Add chili mixture to beans and then add chicken, cumin, oregano, and peppers.
• Cook for 1/2 hour and then add cilantro.
• Garnish as desired and serve with corn chips or corn bread.

Yield: 6-8 servings