White Chili

Name: White Chili
Ingredients: 1 lb. dried Great Northern beans; 4 c. chopped cooked chicken breast; 1 Tbsp. olive oil; 2 medium onions, chopped; 4 garlic cloves, minced; 2 (4 oz.) cans mild green chilies; 2 tsp. ground cumin; 1 1/2 tsp. dried oregano, crumbled; 1/4 tsp. cayenne pepper; 6 c. chicken stock or canned broth; 3 c. grated Monterey Jack cheese; sour cream

12 ingredients

14 steps

Ingredients

1 lb. dried Great Northern beans
4 c. chopped cooked chicken breast
1 Tbsp. olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 (4 oz.) cans mild green chilies
2 tsp. ground cumin
1 1/2 tsp. dried oregano, crumbled
1/4 tsp. cayenne pepper
6 c. chicken stock or canned broth
3 c. grated Monterey Jack cheese
sour cream

Directions

1

Place rinsed beans in heavy large pot.
2

Add enough cold water to cover by 3 inches to soak overnight.
3

Place chicken in heavy saucepan.
4

Add cold water to cover; bring to simmer.
5

Cook until tender, about 15 minutes.
6

Drain and cool.
7

Remove skin; cut into cubes.
8

Drain beans.
9

Heat olive oil in same pot over medium high heat.
10

Add onions; saute until translucent, about 10 minutes. Stir in garlic, chilies, cumin, oregano and cayenne to saute 2 minutes.
11

Add beans and stock; bring to boil.
12

Reduce heat to simmer, uncovered, until beans are very tender.
13

Stir occasionally for about 2 hours.
14

(Can be prepared one day ahead of time. Cover to refrigerate; bring to simmer before continuing.)