White Chili

1 pound Great Northern beans
2 pounds boneless chicken breasts
1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, finely chopped
Two 4-ounce cans mild green chilis, chopped
2 teaspoons ground cumin
Salt and pepper to taste.
1-1/2 teaspoons dried oregano
1/8 teaspoon ground cloves
1/4 teaspoon cayenne pepper
6 cups chicken stock
2 cups Monterey Jack cheese
Sour cream
Fresh cilantro, chopped

Pick and rinse beans. Place in heavy pot. Add water to cover 3 inches. Soak overnight. Simmer chicken until just tender about 15 minutes. Cut chicken into cubes. Drain beans. Cook onions until transluscent, about 10 minutes. Stir in garlic, chicken, curmin, oregano, cloves, cayenne and saute 2 minutes. Add beans and stock; bring to boil. Reduce heat. Simmer until beans are very tender, about 2 hours. Add chicken and 1 cup cheese. Season with salt and pepper. Serve with remaining cheese, sour cream, salsa and cilantro.

Serves 4-6.

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Cajun Country -- New Iberia, Louisiana