| This recipe is liked by 7 person(s). |
Wicked White Chilli
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Southern Sideboards
| 2 lbs. | boneless chicken breasts |
| 1 tablespoon | olive oil |
| 2 | onions, chopped |
| 4 | garlic cloves, minced |
| 2 (4 oz.) cans | chopped mild green chiles, drained |
| 2 teaspoons | ground cumin |
| 1 1/2 teaspoons | dried oregano |
| 1/4 teaspoon | cayenne peopper |
| 3 (15 oz.) cans | Great Northern beans, drained |
| 1 (14 oz.) can | chicken broth |
| 3 cups (12 oz.) | shredded Monterey Jack cheese |
| salt and black pepper to taste | |
| sour cream | |
| salsa | |
| chopped fresh cilantro |
Combine the chicken with enough cold water to generously cover in a large heavy saucepan. Simmer, covered, for 15 minutes or until cooked through. Drain and let stand until cool. Chop the chicken, discarding the skin.
Heat the olive oil in a large saucepan over medium-high heat. Saute the onions in the hot oil for 10 minutes or until tender. Stir in the garlic, green chiles, cumin, oregano, cloves and cayenne pepper. Saute for 2 minutes. Add the beans and broth and bring to a boil. Reduce the heat and simmer for 45 minutes, stirring occasionallly. You may prepare to this point up to 1 day in advance and store, covered, in the refrigerator. Bring to a simmer before continuing the recipe.
Add the chicken and 1 cup of the cheese to the bean mixture and mix well. Simmer until the cheese melts, stirring frequently. Season to taste with salt and black pepper and ladle into chili bowls. Serve with the remaining cheese, sour cream, salsa and cilantro.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe