Serves: 12
Total Calories: 33
Soak beans in water to cover overnight. Combine beans, pot roast, garlic, oregano, chili powder, green chiles, salt, onion, tomatoes, and water in slow cooker. Cook on medium for 6 hours. Remove roast. Discard fat and bones; shred meat. Place shredded meat in slow cooker. Cook for one hour longer. Serve over tortillas or corn chips, topped with shredded cheese, chopped onion, chopped tomatoes, sour cream, or avocado slices.
This Green Chili and Bean Soup recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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