Green Chili and Red Bean Soup

• 4 cups Red beans, soaked overnight
• cold water, then drained
• 1 can Green chiles
• 1 medium Yellow onion, diced
• 1 medium Green pepper, diced
• 1 medium Red bell pepper, diced
• 1/4 cup Olive oil
• 1/2 gallon Chicken 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
• Corn tortillas for chips

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