White chili 3

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

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