This flavorful recipe turns leftover chicken or turkey into a delicious, fragrant dish.
3 cups chicken broth
2 19 oz cans cannelloni beans (white kidney beans)
1 onion — chopped
2 garlic cloves — minced
4 ounces canned chopped green chilies
2 teaspoons oregano
1 1/2 teaspoons cumin
1/4 teaspoon ground cloves
1/4 teaspoon cayenne
salt and pepper — to taste
4 cups cooked chicken
Rinse and drain the beans. Combine all ingredients in a large pot and simmer gently about 1 hour. Serve in bowls topped with grated jack cheese or wrapped in flour tortillas. Note: This tastes better the second day. It freezes well.
