Timothy’s White Chili (From the Cincinnati Enquirer)

Categories:
Nb persons: 10
Yield:
Preparation time:
Total time:
Source:

1 lb.	large white beans
6 c.	chicken broth
2 cloves	garlic, minced
2 med.	onions, chopped
1 tbsp.	oil
2 (4 oz.) cans	mild green chilies, chopped
2 tsp.	ground cumin
1 1/2 tsp.	oregano
1/4 tsp.	ground cloves
1/4 tsp.	cayenne pepper
4 c.	diced cooked chicken breast
3 c.	grated Monterey Jack cheese
	Salsa
	Sour cream

Combine beans, broth, garlic and half the onions in a large soup pot. Bring to a boil. Reduce heat, simmer until beans are soft (3 hours or more), adding more 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 simmer 1 hour. Serve topped with grated cheese, salsa and sour cream. Makes 8 to 10 servings.

Salsa: you can use store bought chunky Mexican salsa or make your own with peeled tomatoes, green chilies, garlic and fresh cilantro.

Back to Shop'NCook recipe database