Chicken and White Bean Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 pound(s) dried great northern beans (white kidney beans) |
2 tablespoon(s) olive oil |
2 pound(s) chicken breast, boneless, skinless |
1 whole(s) medium onion, chopped |
1 clove(s) minced garlic |
6 cup(s) chicken broth |
2 cup(s) water |
4 1/2 ounce(s) green chiles, chopped |
2 teaspoon(s) cumin |
0 1/2 teaspoon(s) oregeno |
1 cup(s) frozen corn |
1 shredded monterey jack cheese for topping |
Directions:
1. Place beans in large stock pot and cover with water. Bring to a boil over high heat, lower heat to medium & cover. Cook 30 minutes then drain. Heat oil in stockpot over medium high heat. Season chicken with salt & pepper. Saute chicken until no longer pink. Add onion & garlic and cook 3 minutes. Add beans, broth, water, chiles, cumjin and oregeno. Bring to boil, cover, lower heat to maintain a boil and cook 1.5 hours. Stir occasionally. Add corn, salt, pepper and cayenne . Cook 30 minutes more UNCOVERED until beans are tender.
2. You can save some cook time by pre-soaking the beans in water before boiling them.
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