I don't remember where I found this recipe, but it is super easy & delish!
2- 15 oz. Great Northern Beans, drained
8 oz cooked & shredded chicken breast (I used 12 oz canned chicken)
1 cup chopped onion
1 1/2 cup bell pepper (any color)
2 jalapeno chili peppers, stemmed & seeded (I used a can of chopped green chili's & a few pickled jalapeno's)
2 cloves garlic minced
2 tsp. ground cumin
1/2 tsp salt
1/2 tsp dried oregano
3 1/2 cups chicken broth
sour cream
cheddar cheese
tortilla chips (optional)
1. Combine all ingredients except for the sour cream, cheese & chips in a slow cooker.
2. Cover cook on low 8-10 hours or high 4-5 hours
3. Ladle into bowls & top with sour cream, cheese & chips
If I were to be problematic and wanted to use dry beans instead of beans from the can, what quantities of beans and water should I substitute for the 2 - 15oz cans?
ReplyDeleteDanny, you pose an interesting question. There is a small controversy over if the Northern Beans should be soaked over night or not. The most important thing to remember to do is rinse & sort the beans to make sure there are no stones in your beans. While we are not big bean eaters, here is what I would do.
ReplyDelete2/3 cup of dry beans cooks up to 1 (15 oz) can of cooked beans. I would sort & rinse the beans. I would increase the broth to 4 cups (so use 1 boxed container). The beans will absorb the broth. Your soup will be a little thicker than what is pictured. Cook on low 6-8 hours in the crockpot. If you cook on high, your beans will not be cooked.
If you wanted a thinner soup, you could use the rule of thumb on dried beans. Use beans & cover with enough water so that there is 3 inches of extra water over the beans.
I hope you find this helpful & let me know if there is any other questions.