1 lb. Great Northern beans, soaked according to pkg. directions
2 lbs. boneless, skinless chicken, cubed
1 T. olive oil
2 medium onions, chopped
4 cloves garlic, minced
2 (4 oz.) cans chopped green chilies
2 tsp. cumin
1-1/2 tsp. oregano
1/4 tsp. cayenne pepper
1/4 tsp. ground cloves
6 c. chicken broth
3 c. shredded Monterey Jack cheese, divided
Salt & pepper
Fresh chopped cilantro (optional)
Sour cream & salsa (optional)
Instructions
Place chicken in large saucepan and cover with water. Simmer 30-35 minutes or until chicken is cooked through. Drain chicken and set aside.
Heat oil in same pan over medium-high heat. Saute onion until transparent. Stir in garlic, chilies, cumin, oregano, cayenne, and cloves. Saute two minutes.
Drain soaked beans and add to sauteed vegetables. Add 6 c. chicken broth. Bring to a boil; reduce heat and simmer 2 hours until beans are very tender, stirring occasionally.
Add cubed chicken and 1 cup cheese to chili. Stir until cheese melts. Season with salt and pepper. Ladle into warm warm bowls and top with optional ingredients if desired.
Originally Submitted
12/28/2009
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