Lewis and clark's white chili

Yield: 6 servings

Measure 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
\N \N ; 4oz each
4 cups Chicken stock or broth
20 ounces Monterey jack; grated

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.

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