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White chili
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| Artist: |
_ |
| Categories: |
Chili, Entrees, Herbs & Spices, Soups & Stews |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | White beans, soaked | | 6
| cup | Chicken stock | | 2
| | Garlic cloves, minced | | 1
| tbsp | Oil | | 8
| oz | Green Chilies, chopped | | 2
| tsp | Cumin | | 1 1/2
| tsp | Oregano | | 1/4
| tsp | Ground cloves | | 1/4
| tsp | Cayenne | | 4
| cup | Chicken breast, cooked | | 3
| cup | Monterey Jack, grated |
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Procedures:
| 1 | Combine beans, chicken broth, garlic and half the onions in a large stock pot and bring to boil. | | 2 | Reduce heat to low, and simmer until beans are very soft, about 3 hours. | | 3 | Add more chicken stock if necessary. | | 4 | In a skillet, saute remaining onions in oil over high heat until tender about 3 minutes. | | 5 | Add chilies, cumin, oregano, cloves and cayenne; mix thoroughly. | | 6 | Add to bean mixture. | | 7 | Add chicken and continue to simmer 1 hour to blend flavors, serve topped with grated cheese. |
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