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| 2 x ca. 450 g | Navy beans dry |
| 2 Teelöffel | Garlic puree |
| 6 Tasse | heavy cream |
| 3 Esslöffel | cumin |
| 6 Tasse | chicken stock |
| 3 Esslöffel | chilli powder |
| 2 x ca. 30 g | (1/4 c ) peanut oil |
| 2 1/2 Esslöffel | salt |
| 2 Tasse | celery diced |
| 2 1/2 Esslöffel | pepper |
| 2 Tasse | onion diced |
| 2 Esslöffel | chicken diced |
| 2 Tasse | Bell pepper diced |
| 4 Esslöffel | tabasco sauce |
| 1 Tasse | Diced jalapeno pepper |
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Cover beans with water and cook until soft. Drain well. In small stockpot, bring cream, chicken and navy beans to a simmer. In saute pan, heat peanut oil, then add celery, onion and peppers. Cook until onions are clear. Add garlic puree, cumin, chili powder, salt and pepper to vegetables, toss well, and add to stock pot. Add chicken and tabasco. Simmer until thick, about 30 minutes. Re-season to taste and cooking with cumin, salt and pepper. Pour into individual ovenproof serving bowls, top with mozzarella cheese, melt under broiler. Makes about 2 1/2 gallons but recipe can be cut.
Cheese
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