Ingredients: 4 cups Red beans, soaked overnight cold water, then drained 1 can Green chilis 1 mediumYellow onion, diced 1 mediumGreen pepper, diced 1 mediumRed bell pepper, diced 1/4 cup Olive oil 1/2 gallonChicken stock 1/4 cup Parsley, chopped 1/8 cup Garlic, chopped fine 1/2 ounce Tabasco 2/3 teaspoon Chili powder 1/2 teaspoon Cumin 1/2 teaspoon Dried basil 1/4 teaspoon White pepper 1/8 teaspoon Cayenne

Recipe Info Category: Soups Rating: 5 Contributor: Kiana Holt

Saute onion and peppers in olive oil until onions are transparent. Add chicken stock and remaining ingredients. Simmer for 2 hrs. Cool and refrigerate overnight. Reheat soup to serve. Serve with tortilla chips