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Timothy?s White Chili (From the Cincinnati Enquirer)
Nb persons: 10
|1 lb.||large white beans|
|6 c.||chicken broth|
|2 cloves||garlic, minced|
|2 med.||onions, chopped|
|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|
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.