OK, OK, enough of the clamoring for the Senator’s favorite recipe! If it’s good enough for a Senator, it is surely good enough for the intelligent readers of this blog. Of course, to really match the flavor, use home-grown ingredients. The particular dish so favored by the Senator contained ingredients right from high hopes gardens (only the beans, salt, and cumin were sourced from the store!) the rest were frozen or stored from last summer.

This recipe comes from the Better Homes and Gardens Crockery Cookbook.

3 15 oz cans great northern beans, drained
2 1/2 cups chopped cooked chicken
1 cup chopped onion
1 1/2 cups chopped red/green, and/or yellow sweet pepper
2 jalapeno chili peppers, stemmed and chopped
2 cloves garlic, minced
2 tsps ground cumin
1/2 tsp salt
1/2 tsp dried oregano
3 1/2 cups chicken broth

Optional
Shredded Monterey Jack Cheese
Broken Tortilla Chips

1. In a 3-5 quart crockpot, combine the drained beans, chicken, onion, sweet pepper, jalapeno peppers, garlic, cumin, salt, and oregano. Stir in Chicken broth.

2. Cover; cook on low heat for 8-10 hours or high for 4-5 hours.

3. Ladle the soup into bowls. Top each serving with some cheese and tortilla chips if desired. Makes 8 servings.
one year ago…