White Chili

Name: White Chili
Ingredients: 1 lb. dried Great Northern white beans, rinsed and picked over; 2 lb. boneless chicken breasts; 1 Tbsp. olive oil; 2 medium onions, chopped; 4 garlic cloves, minced; 2 (4 oz.) cans chopped mild green chilies; 2 tsp. ground cumin; 1 1/2 tsp. dried oregano; 1/4 tsp. ground cloves; 1/4 tsp. cayenne pepper; 6 c. chicken stock or canned broth; 3 c. Monterey Jack cheese, grated (about 12 oz.); sour cream; salsa; chopped fresh cilantro

15 ingredients

17 steps

Ingredients

1 lb. dried Great Northern white beans, rinsed and picked over
2 lb. boneless chicken breasts
1 Tbsp. olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 (4 oz.) cans chopped mild green chilies
2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
6 c. chicken stock or canned broth
3 c. Monterey Jack cheese, grated (about 12 oz.)
sour cream
salsa
chopped fresh cilantro

Directions

1

Place beans in large pot.
2

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

Place chicken in large saucepan.
4

Add cold water to cover and bring to simmer.
5

Cook until just tender, about 15 minutes.
6

Drain and cool.
7

Remove skin.
8

Cut chicken into cubes.
9

Drain beans.
10

Heat oil in same pot over medium-high heat.
11

Add onions and saute until translucent, about 10 minutes.
12

Stir in garlic, chilies, cumin, oregano, cloves and cayenne; saute 2 minutes.
13

Add beans and stock and bring to boil.
14

Reduce heat and simmer until beans are very tender, stirring occasionally, about 2 hours.
15

Can be prepared 1 day ahead.
16

Cover and refrigerate.
17

Bring to simmer before continuing.