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WHITE CHILI 1 lb. large white beans, soaked overnight in water and drained 6 c. chicken broth 2 cloves garlic, minced 2 medium onions, chopped and divided 1 Tbsp. oil 2 (4 oz.) cans chopped green chilies 2 fresh jalapenos, seeded and chopped 2 tsp. ground cumin 1 1/2 tsp. dried oregano 1/4 tsp. ground cloves 1/4 tsp. cayenne pepper 4 c. diced cooked chicken breasts (white meat only) 3 c. grated Monterey Jack cheese Combine beans, chicken broth, garlic and half of the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add more chicken broth, if necessary. In a skillet, saute remain- ing onions in oil until tender. Add chilies, jalapenos and seasonings and mix thoroughly; add to bean mixture. Add chicken and continue to simmer 1 hour. Serve topped with grated cheese. May add more cayenne if desired. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |