Yield: 6 servings
|1 pounds||Dried large white beans soaked overnight in water,|
|6 cups||Chicken broth|
|2 \N||Garlic cloves, minced|
|2 mediums||Onions, chopped (divided)|
|2 \N||(4 ounce) cans chopped green chilies|
|2 teaspoons||Ground cumin|
|1½ teaspoon||Dried oregano|
|¼ teaspoon||Cayenne pepper|
|4 cups||Diced cooked chicken breast|
|3 cups||Grated Monterrey Jack cheese|
Combine beans, chicken broth, garlic and half the onion in a large soup pot; bring to a boil. Reduce heat and simmer until beans are very soft, three hours or more. Add more chicken broth if necessary.
In a skillet, saute remaining onion in oil until tender. Add chilies, cumin, oregano and cayenne; mix thoroughly. Add beans to the mixture. Add chicken and continue simmering 1 hour. Serve topped with grated cheese. For a Buffet, serve White Chili with some or all of the following condiments: chopped tomatoes, chopped parsley, chopped ripe olives, guacamole, chopped scallions, sour cream, crumbled tortilla chips or salsa. Serve with warm corn bread.
From: Kenneth Foster