Thursday, October 22, 2009

White Chicken Chili

White Chicken Chili

3 pounds cooked Great Northern Beans

2 pounds boneless chicken breast

1 tbsp olive oil

4 garlic cloves

1 medium onion (chopped )

2 tsp ground cumin

1/4 tsp ground cloves

1/4 tsp cayenne pepper

1 tsp ground oregano

1 - 4oz cans chopped mild green chilies (optional)

4 cups chicken stock or canned broth

20 oz Monterey Jack cheese, grated

Sour cream

Makes 6-8 servings

Place chicken in a large saucepan. Add cold water to cover and bring to a simmer. Cook until tender, about 15-20 minutes. Remove from saucepan and dice into 1/2" cubes.

In another pot heat oil over medium heat. Add onions until translucent. Stir in garlic, chilies, and all the above spices. Saute for 2-3 minutes. Add chicken, beans, stock, and 12 oz cheese, let simmer for 15 minutes. Ladle into bowls and top with 1 oz cheese. Serve with a side of sour cream.

No comments: