White Chili
Joan Bodell
I first tried this at my daughter's sorority party. I got the recipe and have been enjoying it ever since.
1 lb. great northern beans
6 cups chicken broth (or 2 cans chicken broth with 4 cups water)
2 cloves garlic, minced
2 onions, chopped
8 oz. mild green chilies, chopped
1 1/2 tsp. oregano
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
4 cups cooked chicken breast, cut into bite-sized pieces (or shredded deli chicken)
3 cups Monterey Jack cheese, grated
salsa
sour cream
Boil beans 2 minutes in broth or broth mixed with water in large soup pot. Remove from heat and let stand 1 hour. Add garlic and one onion to large soup pot. Bring to boil. Reduce heat and simmer until beans are soft. Add more broth if necessary. In skillet saute remaining onion; add chilies and seasonings. Mix with beans. Add chicken and simmer one hour. Stir often, as it burns easily. Serve with cheese, salsa and sour cream.
I first tried this at my daughter's sorority party. I got the recipe and have been enjoying it ever since.
1 lb. great northern beans
6 cups chicken broth (or 2 cans chicken broth with 4 cups water)
2 cloves garlic, minced
2 onions, chopped
8 oz. mild green chilies, chopped
1 1/2 tsp. oregano
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
4 cups cooked chicken breast, cut into bite-sized pieces (or shredded deli chicken)
3 cups Monterey Jack cheese, grated
salsa
sour cream
Boil beans 2 minutes in broth or broth mixed with water in large soup pot. Remove from heat and let stand 1 hour. Add garlic and one onion to large soup pot. Bring to boil. Reduce heat and simmer until beans are soft. Add more broth if necessary. In skillet saute remaining onion; add chilies and seasonings. Mix with beans. Add chicken and simmer one hour. Stir often, as it burns easily. Serve with cheese, salsa and sour cream.
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