Soak beans overnight. Rinse and place beans in a crock-pot, cover with water, add salt, and cook on high heat for 6 hours. Or, use canned northern beans.
2 chicken breasts
1 large onion, diced
1 large can diced green chili
2 bouillon cubes
Season the chicken with salt, pepper, and garlic. Bake at 375° until cooked through. Transfer to a plate, cover and let rest for 10 minutes. Dice into cubes. Add chicken, onion, green chili, and bouillon cubes to cooked beans. Cook for one or two hours more in crock-pot (making sure there is plenty of liquid). Or, if using canned beans, combine beans, cooked chicken onion, green chili, and chicken broth in a pot and simmer for 30 minutes.
Top each bowl of soup with shredded cheese, chopped cilantro, and sour cream. Absolutely delicious!
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