assignmentPREPARATION
1
Cook the dried navy or great northern beans until tender but not too soft.
2
Skin and debone the rotisserie chicken.
3
In a large pot, combine the cooked beans, chicken, chicken broth, onions, salt, pepper, garlic, cayenne, cumin, oregano, green chilies, and olive oil. Add enough broth to make it soupy.
4
Simmer for 30-40 minutes.
5
Add 3 C of grated Monterey jack cheese and stir until dissolved.