Pete's Submitted Recipes

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White Chili

1 lb large white beans
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped (divided)
1 tablespoon oil
2 4-oz cans chopped green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
4 cups diced cooked chicken breasts
3 cups grated monterey jack cheese

Combine beans, chicken broth, garlic and half of the onions in a large soup pot and bring to boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add more chicken broth, if necessary. In a skillet, saute' remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Serve topped with grated cheese.

(I usually go a bit heavy on the cumin/cayenne... for the chicken I'll bar-b-q with an ancho chili rub.) This goes really well with cornbread. You can also do this in a crockpot. Just put everything in there and turn it on.

Source: Beyond Parsley

Submitted by: Pete on April 23, 2010, 12:49 am

This recipe is included in 4 recipe books.
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