You cannot beat this dish when feeding a “bunch.” It’s in my cookbook, Hazel’s Hot Dish: Cookin’ With the Stars. This is Jimmy Orlander’s, guitar player with Diamond Rio, recipe.
1 pound white beans, soaked overnight and drained
6 cups chicken broth
1 tablespoon minced garlic
2 medium onions, chopped
3 teaspoons oil (I use olive)
2 4-ounce cans chopped green chilies
2 teaspoons ground cumin
1 1/2 teaspoons ground oregano
1/4 teaspoon cayenne pepper
4 cups cooked chicken breast, diced
3 cups Monterey Jack Cheese (optional garnish)
Combine white beans (drained), chicken broth, minced garlic and one of the chopped onions in a large pot. Bring to a boil. Reduce heat, cover and simmer for two hours. While beans are cooking, sauté remaining onion in oil. Add chicken cumin, oregano and cayenne pepper. After beans cook two hours, add chicken mixture to beans. Add chilies and simmer another hour.
Good served with rice, cornbread or tortillas. We individually sprinkle Monterey Jack, top with a dollop of sour cream and a few jalapeños.