Several people asked me for this recipe – so here it is. I soak the beans in chicken stock in the crock pot the day before I make the chili, then finish it up about 3 hours prior to serving on Low in the crock pot. I figured this was about 6 points/serving on Weight Watchers. It makes about 8 servings.
1 lb large white beans
6 cups Chicken broth
2 cloves garlic, minced
2 medium onions, chopped (divided use)
1 tablespoon oil
2 4-oz cans chopped green chilis
2 tsp ground cumin
1 1/2 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper (to taste)
4 cups diced cooked chicken breast
Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, about 3 hours or more. Add chicken broth if necessary. In a skillet, saute remaining onions in oil until tender. Add green chilies and all seasonings, and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Serve with grated cheese, chopped onion, tomatoes and chopped avocado. Good with cornbread!