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Timothy’s White Chili (From the Cincinnati Enquirer)
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.
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