White Chili

Name: White Chili
Ingredients: 2 c. Northern beans; 6 chicken breast halves; salt and white pepper; 1 Tbsp. olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 1 (8 oz.) can chopped green chiles, drained and minced; 1 tsp. ground cumin; 1/2 tsp. dried oregano; dash of cayenne pepper; 2 qt. defatted low-salt chicken stock; 1 c. reduced fat shredded Jack or Cheddar cheese

12 ingredients

14 steps

Ingredients

2 c. Northern beans
6 chicken breast halves
salt and white pepper
1 Tbsp. olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 (8 oz.) can chopped green chiles, drained and minced
1 tsp. ground cumin
1/2 tsp. dried oregano
dash of cayenne pepper
2 qt. defatted low-salt chicken stock
1 c. reduced fat shredded Jack or Cheddar cheese

Directions

1

Soak beans in large bowl overnight.
2

Place chicken breasts in cold water in skillet.
3

Season to taste with salt and white pepper. Bring to boil.
4

Reduce heat and simmer 7 to 8 minutes.
5

Cool. Remove skin and bones.
6

Cut meat into 1/2-inch chunks and set aside.
7

Heat olive oil in large saucepan.
8

Add onion, garlic and chiles. Saute until onion is tender.
9

Add 1 teaspoon salt, 1/2 teaspoon white pepper, cumin, oregano, cayenne and chicken stock. Bring to boil.
10

Add drained beans.
11

Reduce heat. Cover and simmer 1 1/4 hours or longer until beans are tender.
12

Do not boil beans. Add chicken and cheese.
13

Stir.
14

Serve with white rice and tomato salsa if desired.