River market and deli's white chili

Yield: 8 Servings

Measure Ingredient
2 pounds Navy beans, soaked
3 mediums Yellow onions, diced
1 small (no. 3) can green chillies,
\N \N Diced
1 tablespoon Garlic, chopped
⅓ cup Cumin
⅓ cup Cilantro, chopped
2 tablespoons Oregano, chopped
½ teaspoon Cayenne
1 teaspoon Cloves, chopped
¾ gallon Chicken stock
12 ounces Monterey Jack Cheese,
\N \N Shredded
24 ounces Sor cream
2 pounds Chicken, diced
⅓ cup Olive oil

Wash beans. Cover water 3 inches over the beans and soak over night. Wash chicken. Bake until done. Do not overcook. Cool and dice. Heat oil.

Saute onions, chillies and garlic until translucent. Add spices. Add beans and chicken stock and cook until beans are soft, about 2 to 3 hours.

Add cheese, stirring continuously. Add sour cream, stirring constantly.

Add chicken.

Recipe painstakingly typed and converted by Phillip Waters on 02-05-1998

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