|Barbara's recent project. Mmm ...
3-1 lb cans great northern beans
2 lb boneless chicken, diced
1 4-oz. can of chopped mild green chilies
1 tablespoon of olive oil
4 cups of chicken broth
4 garlic cloves, minced
2 medium onions, diced
2 teaspoons of ground cumin
1 teaspoon of oregano
1 teaspoon of chopped Jalapeno peppers
1/4 teaspoon of cayenne pepper
12 ounces of shredded Monterey Jack cheese,
plus some for topping when served
Sour cream for topping
Put the broth on to heat in a large pan. Add onions and cook until
translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano and sauté
for 2 to 3 minutes. Add the chicken, beans and 12 ounces of cheese. Let
simmer for 15 minutes. Serve in bowls topped with more cheese with sour
cream and chopped Jalapenos on the side.
Note: if using dry northern beans, it is best to cook them ahead of time in a
crock pot until tender.
Note: this is easy to make after oven roasting a chicken for another meal.
The leftover chicken is picked from the carcass (which yields enough chicken
meat), and the carcass is covered with water, brought to a boil and simmered
for 1 or 2 hours (which yields enough chicken broth), both of which can be
refrigerated until you are ready to make this chili recipe.
|The Main Courses Chef presents ...
White Bean Chicken Chili
at The Fatted Café