Saute onions, garlic and jalepenos in the olive oil till the onions are "almost" clear (transluscent). Add the diced chicken thighs next and cook them for 10-15 mins. Add the beans, chicken stock, green chilis, cumin and cayeene.
Simmer this very slowly on low heat for 2 hour....reducing it. Check for salt then chill immediately and refrigerate overnight.
Bring back to simmer and cook for an additional 3-4 hours. When it is the desired thickness, pour into bowls and add cheese and a dollup of sour cream
Chef and son notes: You could add additional seasonings as we did to "DR" it up a touch!~
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|Serving Size: 1 8 oz. Serving (518|
|Recipe Makes: 12 Servings|
|Calories from Fat: 84 (33%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 29.5mg||9 %|
|Sodium 945mg||33 %|
|Potassium 684.2mg||18 %|
|Total Carbohydrate 26.9g||8 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 22.6g|
|Protein 16.4g||23 %|
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Calories per serving: 256
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