~Excerpt From THE SWIM MOM'S COOKBOOK
2 tbsp olive oil
1 medium onion finely chopped
1 can chopped hatch green chilies(drained)
1/2 cup green pepper- chopped
3 tbsp all purpose flour
1/2 tsp cumin
2 tbsp fresh cilantro- finely chopped
2 cans great northern beans
1 package of chicken thighs(4)
1 tbsp salt
1/2 tsp pepper
Over medium heat stir in 1 tbsp olive oil in large soup pot. Add chicken thighs and chopped onion. Cook thighs about 7 minutes on each side until golden brown.
Add two cups of water and scrape brown bits from bottom of pan. This will season your broth. Add two more cups of water- plus salt and pepper.
Bring to a boil. Remove thighs. Put into a bowl and set to side.
Boil until broth reduces by half and add chilies, flour and cumin. Cook for 10 minutes. Add Beans. Bring to boil.
Remove meat from thighs and dice. Reduce heat under pan to low. Add cilantro and diced chicken. Simmer for additional 10 minutes or until thickened. Garnish with shredded