Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Dried large white beans soaked overnight in water, |
| \N \N | Drained |
| 6 cups | Chicken broth |
| 2 \N | Garlic cloves, minced |
| 2 mediums | Onions, chopped (divided) |
| 1 tablespoon | Oil |
| 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