• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• 4 tablespoons unsalted butter
• 1 yellow onion
• 1 small green bell pepper, cored, seeded and chopped
• 2 cloves garlic, minced
• 2 tablespoons ground cumin
• 1 tablespoon chili powder
• 1/8 teaspoon ground coriander
• 1/8 teaspoon freshly ground pepper
• 1/8 teaspoon sweet paprika
• 1/8 teaspoon dry mustard
• 1/8 cup tequila
• 1 (16-ounce) jar organic salsa
• 1 (7.4-ounce) can/jar mild green chilis
• 2 cups great northern beans, soaked overnight, drained
• 12 cups homemade chicken stock
• 1 tablespoon Worcestershire sauce (here's a great homemade recipe)
• 8 dashes Tabasco sauce
• 2 teaspoons Celtic sea salt
• 8 Dixie’s grilled chicken breasts, chopped (see below)
• Optional Toppings:
• 2 cups shredded Cheddar cheese
• 1/2 cup sour cream
• 2 avocados, pitted and sliced
• 8 lime wedges
• 1 bunch fresh cilantro, chopped
• For the Dixie Chicken:
• 1/4 cup extra-virgin olive oil
• 1/2 cup fermented tamari (Oshawa) or coconut aminos
• 2 tablespoons sherry
• 1 tablespoon honey
• Juice of 1 lime
• 1 teaspoon granulated garlic
• Celtic sea salt and freshly ground black pepper
• 8 boneless, skinless chicken breasts

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