Serving Size: 5

Ingredients:
  • 8 oz dried pinto beans
  • 1 lb. boneless, skinless chicken breasts
  • 1 4 oz can chopped green chiles
  • 1 tsp ground cumin
  • 3/4 tsp dried oregano
  • 1/8 tsp ground cloves
  • 1/8 tsp cayenne pepper
  • 3 c. water
  • 3 chicken bouillion cubes
  • 1 garlic clove, minced
  • 1 tsp salt
  • 2/3 c. finely chopped onion
Steps:
  • Rinse beans; soak in cold water overnight, then drain.
  • Cut chicken into 1" cubes, cook until no longer pink in a small amount of water.
  • Combine chicken with chilies and seasonings, including salt, refrigerate until needed. Cmbine beans, water, bouillon cubes, garlic, and onion in a large pot; bring to a boil.
  • Reduce heat and simmer until beans are soft, about 1 hour. Add more water if necessary.
  • Combine chicken and spices with beans. Simmer 10 more minutes.
  • Serve with grated cheese, salsa and tortillas.