White Bean Stew

Name: White Bean Stew
Ingredients: 5 (14 1/2 ounce) cans nonfat chicken broth; 12 cup water; 1 lb dried great northern beans; 12 cup onion, chopped; 1 teaspoon Lawry's Seasoned Salt; 12 teaspoon Lawry's Pinch of Herb; 12 teaspoon salt-free lemon pepper, LAWRY'S; 1 lb boneless skinless chicken breast, cooked and diced; 1 (4 ounce) can diced green chilies; 2 teaspoons ground cumin; 2 teaspoons oregano leaves; 2 teaspoons cilantro, fresh, chopped

12 ingredients

8 steps

Ingredients

5 (14 1/2 ounce) cans nonfat chicken broth
12 cup water
1 lb dried great northern beans
12 cup onion, chopped
1 teaspoon Lawry's Seasoned Salt
12 teaspoon Lawry's Pinch of Herb
12 teaspoon salt-free lemon pepper, LAWRY'S
1 lb boneless skinless chicken breast, cooked and diced
1 (4 ounce) can diced green chilies
2 teaspoons ground cumin
2 teaspoons oregano leaves
2 teaspoons cilantro, fresh, chopped

Directions

1

In Dutch oven or large saucepan, combine 2 quarts chicken broth, beans, onion, garlic, seasoned salt, Pinch of herbs and Lemon Pepper.
2

Bring to a boil; reduce heat to low.
3

Cover and simmer until beans are tender, about 1 1/2 hours.
4

(If bean mixture becomes too thick, add additional chicken broth to thin).
5

When beans are tender, add remaining ingredients; cover and simmer 20 minutes more, stirring occasionally.
6

Presentation: Serve stew in individual bowls.
7

Sprinkle with 1 Cup shredded cheese and 1/4 Cup chopped green onions.
8

Enjoy.