Blanco Chili

Name: Blanco Chili
Ingredients: 1 pound White Beans; 6 cups Chicken Broth; 2 cloves Minced Garlic; 1 whole Onion, Chopped, Divided; 1 whole Jalapeno Pepper, Chopped; 1 Tablespoon Olive Oil; 2 cans Diced Green Chilies (4 Oz. Cans); 2 teaspoons Ground Cumin; 1-1/2 teaspoon Ground Oregano; 1/4 teaspoons Cayenne Pepper; 4 cups Diced Or Shredded Cooked Chicken

11 ingredients

5 steps

Ingredients

1 pound White Beans
6 cups Chicken Broth
2 cloves Minced Garlic
1 whole Onion, Chopped, Divided
1 whole Jalapeno Pepper, Chopped
1 Tablespoon Olive Oil
2 cans Diced Green Chilies (4 Oz. Cans)
2 teaspoons Ground Cumin
1-1/2 teaspoon Ground Oregano
1/4 teaspoons Cayenne Pepper
4 cups Diced Or Shredded Cooked Chicken

Directions

1

Combine beans, chicken broth, garlic and half the chopped onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, about two hours. Keep an eye on this, and add another cup of watered down broth if needed.
2

Once the beans are very tender, saute remaining onions and jalapeno pepper in olive oil until tender. I know, you're thinking, a whole jalapeno pepper! I like a little zip in my recipes, but trust me on this, the jalapeno creates the perfect amount of flavor and zippiness. At least add half a jalapeno pepper! Sometimes, we all have to compromise a little; that's just life. Right?
3

Once the onions are clear, add chilies and seasonings, mix thoroughly. It will look similar to a roux with all of the powdered seasonings.
4

Add to the bean mixture. And when I mean add to the bean mixture, I mean add it all even the little burnt pieces stuck to the pan (that's your BIG flavor). Add chicken, simmer 1 more hour.
5

Top with Monterey Jack cheese, cilantro, and sour cream. Serve it to everyone you know, betcha they'll like it!