576832 white chili

Yield: 4 servings

Measure Ingredient
1 pounds Lg. white beans, soaked overnight in water and drained
6 cups Chicken broth
2 Cloves garlic, minced
1 medium Onion, chopped and divided
1 tablespoon Oil
2 (4 oz.) cans chopped green chilies
2 teaspoons Ground cumin
1½ teaspoon Dried oregano
¼ teaspoon Ground cloves
¼ teaspoon Cayenne pepper
4 cups Diced cooked chicken breasts
3 cups Grated Jack cheese

Combine beans, chicken broth, garlic and half the onions in large soup pot; boil. Reduce heat and simmer 3 hours or more until beans are very soft. Add more chicken broth, if necessary. Saute remaining onions until tender in oil. Add chilies and seasoning and thoroughly mix. Add to beans. Add chicken and simmer 1 hour. Serve topped with grated cheese. SUGGESTED CONDIMENTS: Tomatoes, parsley, olives, guacamole, sour cream, tortilla chips, salsa and/or cornbread.

Submitted By BARRY WEINSTEIN On 03-02-95

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