White Chili

Name: White Chili
Ingredients: 1 lb. Great Northern beans; 2 lb. boneless chicken breasts; 1 Tbsp. olive oil; 2 medium onions, chopped; 4 cloves garlic, minced; 2 (4 oz.) cans chopped mild green chilies; 2 tsp. ground cumin; 1 1/2 tsp. dried oregano, crumbled; 1/4 tsp. ground cloves; 1/4 tsp. cayenne pepper; 5 c. canned chicken broth; 1 can beer; 1/4 tsp. each: white, lemon and black pepper (optional); 3 c. grated Monterey Jack cheese (about 12 oz.); sour cream and salsa

15 ingredients

17 steps

Ingredients

1 lb. Great Northern beans
2 lb. boneless chicken breasts
1 Tbsp. olive oil
2 medium onions, chopped
4 cloves garlic, minced
2 (4 oz.) cans chopped mild green chilies
2 tsp. ground cumin
1 1/2 tsp. dried oregano, crumbled
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
5 c. canned chicken broth
1 can beer
1/4 tsp. each: white, lemon and black pepper (optional)
3 c. grated Monterey Jack cheese (about 12 oz.)
sour cream and salsa

Directions

1

Cover beans with water and soak overnight.
2

Drain.
3

Place chicken in large saucepan.
4

Add cold water to cover and bring to a simmer.
5

Cook until just tender, about 15 minutes.
6

Drain and cool.
7

Remove skin; cut into small pieces.
8

Drain beans.
9

In same pot, saute onions in oil until they are translucent; stir in garlic, chilies, cumin, oregano, cloves and cayenne; saute 2 minutes.
10

Add beans, stock and beer.
11

If desired, stir in optional peppers.
12

Bring to a boil.
13

Reduce heat and simmer until beans are very tender, about 2 hours.
14

Stir occasionally.
15

Add chicken and 1 cup cheese; stir until cheese melts.
16

Season with salt to taste. Serve with remaining cheese, sour cream and salsa for guests to spoon onto chili if they wish.
17

Serves 10.