Lewis and clark's white chili
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Great northern beans; canned |
| 2 | pounds | Chicken breast; skin; bone |
| 1 | tablespoon | Olive oil |
| 2½ | tablespoon | Garlic; minced |
| 2 | mediums | Onions; chopped |
| 2 | teaspoons | Ground cumin |
| ⅛ | teaspoon | Ground cloves |
| ¼ | teaspoon | Cayenne pepper |
| 1 | teaspoon | Ground oregano |
| 2 | cans | Mild green chilies; chopped |
| ; 4oz each | ||
| 4 | cups | Chicken stock or broth |
| 20 | ounces | Monterey jack; grated |
Directions
x Sour cream x Canned jalapenos; chopped Place chicken in large sauce pan. Add cold water to cover and bring to simmer. Cook until tender, approximately 15 to 20 minutes. Remove from saucepan and dice into ½" cubes. Using the same pan discard water and heat oil over medium heat. Add onions until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano and cloves. Saute for 2 to 3 minutes.
Add chicken, beans, stock and 12 oz cheese; let simmer for 15 minutes. Laddle into large bowls and top with 1 oz chese. Serve with a side of sour cream and chopped jalapeno peppers.