From Aunt Kathy Rosenberg
SERVES 6 CUPS
• 1 ½ POUNDS SPLIT CHICKEN BREASTS, skin removed
• 1 tsp OLIVE OIL
• 1 tsp MINCED GARLIC
• 1 cup CHOPPED ONION
• 1 (19 OUNCE) CAN CANNELLINI BEANS, UNDRAINED
• 1 (15 OUNCE) CAN GREAT NORTHERN BEANS, UNDRAINED
• 2 (4 OUNCE) CANS DICED GREEN CHILES, UNDRAINED
• 2 TABLESPOONS SNIPPED FRESH CILANTRO
• 2 tsp GROUND CUMIN
• 1/4 tsp SALT
• 1/4 tsp CAYENNE PEPPER
• SHREDDED COLBY OR MONTEREY J. CHEESE
• TORTILLA CHIPS
-IN LARGE SAUCEPAN, ADD CHICKEN TO BOILING SALTED WATER (3 CUPS WATER, 1 TSP SALT). REDUCE HEAT TO LOW; SIMMER, COVERED, UNTIL CHICKEN IS FORK-TENDER AND JUICES RUN CLEAR (20-25 MIN). REMOVE CHICKEN FROM BONES; CUT INTO 1 INCH PIECES. HEAT OIL IN DUTCH OVEN; SAUTE GARLIC & ONION OVER MEDIUM HEAT UNTIL ONION IS TENDER (4-5 MIN). STIR IN CHICKEN & REMAINING INGREDIENTS EXCEPT CHEESE & TORTILLA CHIPS; HEAT THROUGH. LADLE INTO SOUP BOWLS; SPRINKLE W/ CHEESE & CRUSHED TORTILLA CHIPS.
What I do as far as cooking the chicken: I use the frozen chicken breasts from Sam’s club.
I rinse 5-6 frozen breasts for a few seconds under warm water to remove the “iced glaze” that they all seem to have on them. Then I put them in the crock pot frozen and put one can of Swanson’s chicken broth over them. I set my crock pot on high for 3-4 hours or low for 6-7 hours. After they are done, (and be sure to not over cook them otherwise they get too shredded).
I remove them and put them on a plate, cut them into small 1 inch or ½ inch chunks.
Then I sauté the veggies, add the chicken then add the beans, and then spices, etc. Mix and cook to heat through, then serve. Or you can do this an hour before serving then keep in crock pot till serving.