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Timothy?s White Chili (From the Cincinnati Enquirer)

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.

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