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Blanco chile

3 (15 onzas) latas de judías norteñas, escurridos
2-1/2 tazas de pollo cocido y picado
1 taza de cebolla picada
1-1/2 tazas de trozos rojo, verde o pimiento amarillo
2 chiles jalapeños, sin tallo, sin semillas y picados
2 dientes de ajo picados
2 cucharaditas de comino molido
1 / 2 cucharadita de sal
1 / 2 cucharadita de orégano seco, triturado
3-1/2 tazas de caldo de pollo

queso cheddar rallado, salsa y crema agria para decorar

Combine los frijoles escurridos, pollo, cebolla, chile dulce, chile jalapeño, el ajo, el comino, la sal y el orégano en la olla de barro. Agregue el caldo de pollo. Cubra y cocine a temperatura baja durante 8 a 10 horas. Sirva la sopa en tazones. Superior cada porción con queso, salsa y crema agria, si lo desea.

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