Recipe from Cappyccino’s 5003 Broadway Alamo Heights
3 lbs. white beans, washed & picked over
1 gal. chicken broth
2 qts. water
6 cloves garlic, minced
1/4 cup vegetable oil
6 whole onions, chopped
1 1/2 lbs. poblano, roasted & diced into 1/4” pieces
2 Tbl. ground cumin
2 Tbl. oregano
1 Tbl. white pepper
3 1/2 lbs. chicken breast, cooked & chopped
3 lbs. Monterey Jack cheese, grated
Combine white beans, chicken broth, water & garlic in large soup pot. Bring to a boil & simmer for 2 1/2 hours.
Remove 1 qt. of the beans & process to a puree. Return this to the rest of the beans in the pot.
Saute onions & poblanos in the oil until limp. Add to beans.
Add the spices & the chicken to the soup. Simmer for about 45 minutes or until the broth thickens.
Remove from heat & cool. (Best if served the next day.)
Garnish with cheese.
