White chili 4

Yield: 4 servings

Measure Ingredient
1 pounds Lg. white beans, soaked drained
2 Cloves garlic, minced overnight in water and
6 cups Chicken broth
1 medium Onion, chopped and
Divided
1 tablespoon Oil
2 (4 oz.) cans chopped green chilies
1½ teaspoon Dried oregano
¼ teaspoon Cayenne pepper breasts
2 teaspoons Ground cumin
¼ teaspoon Ground cloves
4 cups Diced cooked chicken
3 cups Grated Jack cheese

Combine beans, chicken broth, garlic and half the onions in large soup pot; boil. Reduce heat and simmer 3 hours or more until beans are very soft. Add more chicken broth, if necessary. Saute remaining onions until tender in oil. Add chilies and seasoning and thoroughly mix. Add to beans. Add chicken and simmer 1 hour. Serve topped with grated cheese.

SUGGESTED CONDIMENTS: Tomatoes, parsley, olives, guacamole, sour cream, tortilla chips, salsa and/or cornbread.

Submitted By BARRY WEINSTEIN

Submitted By JEROME GREENE On 04-24-95

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