3 pounds great northern beans, canned or dried and cooked
2 pounds boneless chicken breast
Chicken flavored bouillon
1 tablespoon olive oil
4 garlic cloves, minced
2 medium onions, chopped
2 teaspoons ground cumin
¼ teaspoon ground cloves, optional
¼ teaspoon cayenne pepper
1 teaspoon ground oregano
2 4-ounce cans choppd mild green chilies
4 cups chicken stock or broth
20 ounces grated Monterey Jack cheese
Sour cream
Jalapeno peppers, chopped
Instructions
Place chicken in saucepan with 4 cups cold water and 2-3 cubes chicken flavored bouillon, Bring to a simmer. Cook until tender 15 to 20 minutes. Remove chicken, cool and shred between your fingers Save broth. Heat oil in large saucepan over medium heat.
Add onions and garlic, Sauté until onions are translucent. Add chilies, cumin, pepper, oregano and cloves. Sauté 2 to 3 minutes. Add chicken, stock, and beans. Simmer 15 minutes. Add cheese and stir till melted. Ladle into large bowls. Top with a dollop of sour cream and jalapenos
Originally Submitted
3/27/2012
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