White Chili

Name: White Chili
Ingredients: 1 lb. dried white beans; 1-1/2 qt. chicken stock; 1-1/2 md. onions, chopped; 2 cloves garlic, chopped; 1 tsp. vegetable oil; 1 can (4 oz.) diced green chilies; 2 tsp. ground cumin; 2 tsp. crushed dried oregano; 2 tsp. ground coriander; 1 dash cloves; 1 dash cayenne; 4 boneless, skinless chicken breasts, cooked and diced; 1/2 cup grated Monterey Jack cheese; 4 green onions, thinly sliced

14 ingredients

7 steps

Ingredients

1 lb. dried white beans
1-1/2 qt. chicken stock
1-1/2 md. onions, chopped
2 cloves garlic, chopped
1 tsp. vegetable oil
1 can (4 oz.) diced green chilies
2 tsp. ground cumin
2 tsp. crushed dried oregano
2 tsp. ground coriander
1 dash cloves
1 dash cayenne
4 boneless, skinless chicken breasts, cooked and diced
1/2 cup grated Monterey Jack cheese
4 green onions, thinly sliced

Directions

1

In large kettle, combine beans, stock, half the onions, garlic and salt; bring to boil.
2

Reduce heat; cover and simmer 1 1/2 hours or until beans are very tender, adding more chicken stock as needed.
3

Heat oil in skillet.
4

Add remaining chopped onions and cook about 5 minutes, until tender and clear.
5

Add chilies, cumin, oregano, coriander, cloves, and cayenne; mix into bean mixture.
6

Portion chicken into 4 servings.
7

For each serving, put chicken in bottom of bow, spoon chili over top and sprinkle with grated cheese and sliced onion.