White chili 2
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Large white beans |
| 6 | cups | Chicken broth |
| 2 | Cloves garlic, minced | |
| 2 | mediums | Onions, chopped (divided) |
| 1 | tablespoon | Oil |
| 8 | ounces | 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 Monterey Jack cheese |
Directions
Combine beans, chicken broth, garlic and half of the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add more chicken broth if necessary. In a skillet, saut‚ remaining onions in oil until tender.
Add chilies and seasonings and mix thoroughly. Add to bean mixture.
Add chicken and contine to simmer 1 hour. Serve topped with grated cheese. Makes 8-10