Chili Verde

1 8oz package dry pinto beans (1 1/4 cups)
1 pound bonless, skinless chicken breasts
1 4 oz can chopped green chilies
1 tsp ground cumin
3/4 tsp dried oregano leaves
1/8 tsp ground cloves
1/8 tsp cayenne pepper
3 cups water
3 chicken boullion cubes
1 clove garlic
1 tsp salt
2/3 cup finely chopped onion
1 cup grated low fat monterey jack cheese
1 jar salsa
12 corn tortillas

Rinse pinto beans, soak them overnight in cold water, then drain. Cut chicken into 1-inch cubes cook until no longer pink in a small amount of water or oil. Combine chicken with chilies and seasonings; refrigerate until needed. At the same time, combine beans, water; bouillon cubes, garlic, salt and onion in a large pot; bring to boil.

Reduce heat and simmer until beans are soft, about 1 hour. Add more water if necessary. Combine chicken and spices with beans; simmer 30 min, stirring occasionally.

We serve on corn tortillas topped with Monterey cheese and salsa.
Each serving is 2 tacos.

Number of Servings: 6

Recipe submitted by SparkPeople user DHURDLE.