Ingredients
1 pound dried great northern beans4 cups chicken broth2 cups chopped onions3 garlic cloves, minced2 teaspoons ground cumin1-1/2 teaspoons dried oregano1 teaspoon ground coriander1/8 teaspoon ground cloves1/8 teaspoon cayenne pepper1/2 pound boneless skinless chicken breast, grilled and cubed1 can (4 ounces) chopped green chilies1 teaspoon salt3/4 cup shredded reduced-fat Mexican cheese blend
Preparation
Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
Place beans in a 3-qt. slow cooker. Add the broth, onions, garlic and seasonings. Cover and cook on low for 7-8 hours or until beans are almost tender. Add the chicken, chilies and salt; cover and cook for 1 hour or until the beans are tender. Serve with cheese.
