1TBSghee or fat of choiceolive oil, refined coconut oil, lard
4garlic clovesminced
24oz cans chopped green chilies (choose your own heat)
2tspground cumin
1tsporegano
1/4tspground cayenne
1/4tspground cloves
1tspsaltmay need more for your taste
32ozchicken brothI use homemade but you can use store bought in a pinch
4cupscooked chickenuse uncooked chicken if using electric pressure cooker
115 oz can diced tomatoes
2cupsshredded cheese
1/4cupcreamoptional but yummy
Garnishes
shredded cheese
chopped cilantro
avocado slices
sour cream
tortilla chips
pico de gallo
Instructions
Electric pressure cooker version: Soak beans overnight. Place in electric pressure cooker. Add onion, garlic, 4 raw chicken bone-in thighs, and broth, cook for 45 minutes. Be sure to place the chicken at the top of the pot. Once cooked, remove chicken, de-bone and chop, add back to electric pressure cooker. Add the other ingredients, plus more broth if it is too thick and switch to slow cooker until ready to serve. Garnish and enjoy!
Slow cooker version: Soak beans overnight before cooking. Place beans in slow cooker, add chicken broth, chopped chicken, and spices. Saute the onions and garlic and add to the slow cooker. Cook on low 6 hours or until beans are cooked through. Cook on high 3-4 hours or until beans are cooked through. Just before serving, add 2 cups cheese and the cream. Stir until melted, garnish and enjoy!
Stove top version: Cook beans as directed on package. Be sure and soak them overnight before cooking. Drain most of the water and add the chicken broth. In a 3 quart saucepan, saute onions and garlic in ghee or chosen fat. Stir in chiles, cumin, salt, oregano, cayenne and cloves, cook two minutes, stirring occasionally. Add the onion mixture to the beans (in a your stock pot) and add diced tomatoes and chicken. Simmer uncovered for 15-20 minutes. Remove from heat, add 2 cups cheese, and cream, stir until cheese is melted. Garnish and enjoy!